Entree: Tokelau – Ika Mata (Raw marinated fish in coconut cream and citrus)

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 10 min

Cook 0 min

Additional 30 min

Total 40 min

Ingredients

- 1 lb (454 g) firm white fish (mahi-mahi, snapper, or tuna), skinless and boneless, cut into 1/2-inch (1.25 cm) cubes
- 6 tbsp (90 ml) fresh lime juice (about 3 limes)
- 1 cup (240 ml) fresh coconut cream or full-fat canned coconut cream
- 1/2 cup (120 ml) thinly sliced red onion
- 1/2 cup (75 g) cucumber, seeded and thinly sliced
- 1 small red chili, thinly sliced (about 10 g), optional
- 1 tsp (5 g) sea salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro or local herb
- 1 tbsp (15 ml) grated fresh coconut, optional for garnish

Instructions

1. Place the fish cubes in a nonreactive bowl and pour the lime juice over them so the fish is fully submerged; stir gently to coat. Cover and refrigerate 10–20 minutes until the fish turns opaque and is slightly firm.
2. Meanwhile, separate cream from canned coconut milk if using canned (let cream rise and skim) or prepare fresh coconut cream. Thinly slice onion, cucumber, and chili; chop cilantro.
3. Drain off about half of the lime juice from the cured fish (leave some for flavor). Add the coconut cream and stir gently to combine so the fish is coated.
4. Fold in the red onion, cucumber, sliced chili, and salt. Taste and adjust salt or lime if desired.
5. Chill 15–30 minutes for flavors to meld. Garnish with grated coconut and cilantro before serving chilled.