Ika Mata (Samoan Raw Fish Salad)

Discover the fresh and vibrant flavors of Samoa with Ika Mata, a traditional raw fish salad marinated in citrus and coconut. This refreshing dish combines tender fish with crisp vegetables and creamy coconut milk, creating a tropical taste that’s perfect for a light lunch or a festive gathering.

Ingredients

• 500 g fresh firm white fish (tuna, mahi-mahi, or snapper), cut into small cubes
• 1 cup fresh coconut milk
• Juice of 3–4 limes (about 1/2 cup)
• 1 small red onion, thinly sliced
• 1 medium tomato, diced
• 1 small cucumber, diced
• 1–2 fresh chili peppers, finely chopped (optional, for heat)
• Salt to taste
• Fresh coriander or parsley for garnish

Instructions

1. Prepare the Fish

   Place the fish cubes in a glass or ceramic bowl. Pour lime juice over the fish, ensuring all pieces are coated. Let it marinate in the refrigerator for 20–30 minutes until the fish turns opaque.

2. Add Vegetables

   Mix in the red onion, tomato, cucumber, and chili peppers (if using). Stir gently to combine, keeping the fish pieces intact.

3. Add Coconut Milk

   Pour the coconut milk over the fish and vegetables, and season with salt to taste. Stir carefully to combine all flavors.

4. Chill and Serve

   Cover and refrigerate for another 10–15 minutes before serving to let the flavors meld.

Serving

Serve Ika Mata chilled, either as a starter or as a light main dish. Garnish with fresh coriander or parsley for a touch of color and extra freshness. Pair with crusty bread or steamed rice for a complete tropical meal.

Experience the vibrant, zesty, and creamy flavors of Ika Mata, a dish that embodies the essence of Samoan cuisine and tropical island living.