Niuean Raw Fish Salad (ika Mata)
Ika Mata is a traditional Niuean dish that features raw fish marinated in coconut milk and lime juice, creating a refreshing and flavorful salad. This dish is perfect for a light and healthy meal, especially during hot summer days.
Ingredients
- 1 lb fresh white fish fillets, such as snapper or mahi-mahi, diced
- 1 cup coconut cream
- 1/2 cup lime juice
- 1 small red onion, finely diced
- 1 large tomato, seeded and diced
- 1 cucumber, peeled, seeded, and diced
- 1/2 red bell pepper, diced
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced fish, lime juice, and a pinch of salt. Let it marinate in the refrigerator for about 10 minutes.
- After marinating, add the coconut cream, diced red onion, tomato, cucumber, red bell pepper, and cilantro to the bowl with the fish. Gently toss to combine.
- Season the salad with salt and pepper to taste.
- Chill the Ika Mata in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Large mixing bowl Sharp knife Cutting board Measuring cups and spoons
Tools
Refrigerator
Serving suggestions
Ika Mata is best served chilled, and it pairs well with fresh tropical fruits like pineapple and mango. Serve it as an appetizer or a light main course.
Tips & tricks
For the best flavor, use the freshest fish available and adjust the amount of lime juice and coconut cream to suit your taste preferences.
Cost
$20