Entree: Cook Islands – Ika Mata (Raw firm fish cured in citrus and coconut milk)

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 50 min

Total 1 hr

Ingredients

- 1 lb (454 g) fresh firm white fish (tuna, mahi-mahi, or similar), cut into 1/2-inch (12 mm) cubes
- 1 cup (240 ml) thick coconut cream
- 1/2 cup (120 ml) freshly squeezed lime juice (about 4–6 limes)
- 1 small red onion, thinly sliced (about 3 oz / 85 g)
- 1 medium cucumber, peeled, seeded and diced (about 6 oz / 170 g)
- 1 medium tomato, seeded and diced (about 4 oz / 115 g)
- 1–2 bird’s eye chiles or 1 small jalapeño, seeded and finely chopped (adjust to heat preference)
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 g) sea salt
- Freshly ground black pepper to taste

Instructions

1. Place the fish cubes in a nonreactive bowl and pour the lime juice over them, pressing gently so the juice covers the fish. Refrigerate 15–20 minutes, stirring once, until the fish becomes opaque and slightly firm from the citrus cure.
2. Drain off most of the lime juice, leaving a little for flavor but not pooling. Return the fish to the bowl.
3. Gently fold in the coconut cream until the fish is coated. Add the red onion, cucumber, tomato, chopped chili, and cilantro.
4. Season with sea salt and freshly ground black pepper, tasting and adjusting salt or chili as needed.
5. Cover and chill at least 30 minutes to let flavors meld. Serve cold or at cool room temperature with cassava, taro, or fresh breadfruit if available.