Ika Mata (Tuvaluan Raw Fish Salad)
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The Tale of Ika Mata (Tuvaluan Raw Fish Salad)
Ika mata is Tuvalu's take on a Pacific-wide tradition of citrus-cured raw fish, related to Cook Islands ika mata and Tahitian poisson cru. Fish is 'cooked' in lime or lemon juice and finished with coconut cream, reflecting the atoll diet's dependence on reef fish and coconut. No single origin is documented.
Ingredients
Scale:· 4 servings
- 500g fresh tuna or reef fish, diced
- juice of 5 limes
- 1 cup coconut cream
- 1 onion, thinly sliced
- 1 cucumber, diced
- 1 tomato, diced
- 1 chili, finely chopped, salt to taste
Instructions
- 1Place the diced fish in a non-reactive bowl and cover completely with lime juice.
- 2Refrigerate and let the fish marinate until it turns opaque and firm throughout, about 30 minutes, stirring occasionally for even curing.
- 3Drain off the excess lime juice, leaving the fish just lightly coated.
- 4Add the sliced onion, cucumber, tomato and chili to the fish.
- 5Pour in the coconut cream and gently fold everything together until well combined.
- 6Season with salt to taste and serve chilled as a refreshing appetizer or light meal.
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