Entree: Seychelles – Smoked Fish Salad (Seychellois salad of flaked smoked fish tossed with tomatoes, onion, coconut and lime dressing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

Which fish should the estimate use: smoked tuna or smoked mackerel? The stated 450 g is treated as boneless edible fish weight.
2 medium tomatoes, roughly chopped (about 10 oz / 300 g)
1 small red onion, thinly sliced (approx. 3 oz / 85 g)
1/2 cup (40 g) grated fresh coconut (or unsweetened shredded coconut)
1 medium cucumber, diced (approx. 8 oz / 225 g)
1–2 small hot chiles (bird's eye or Scotch bonnet), seeded and finely chopped, to taste
2 tbsp (30 ml) fresh lime juice
2 tbsp (30 ml) olive oil
2 tbsp (8 g) chopped fresh cilantro or parsley
Salt to taste
Freshly ground black pepper to taste

Instructions

1. Remove any skin and bones from the smoked fish and flake the flesh into bite-sized pieces; place in a large mixing bowl.
2. Add the chopped tomatoes, sliced onion, grated coconut, diced cucumber, chopped chiles, and chopped cilantro to the bowl with the flaked fish.
3. Whisk together the lime juice, olive oil, salt and pepper in a small bowl, then pour the dressing over the fish mixture.
4. Toss gently to combine, taste and adjust seasoning. Chill in the refrigerator for at least 15–30 minutes to let flavors meld.
5. Serve chilled or at cool room temperature with plain rice, crusty bread, or as a light main.