Photo from pinterest.com
Embark on a culinary journey to the Pacific with our Ika Mata recipe, a traditional dish from the Cook Islands that mirrors the vibrant flavors of the ocean. This raw fish salad, marinated in coconut and citrus, is a refreshing delight that brings the taste of the tropics to your table.
1 lb fresh fish fillets, diced (kg: 0.45)
1 cup coconut cream
Juice of 4 limes
1 cucumber, diced
1 tomato, diced 1 red onion, finely chopped
1 red chili, seeds removed and finely chopped
Fresh cilantro, chopped
Salt and pepper to taste
Lettuce leaves for serving
In a bowl, combine diced fresh fish with lime juice, ensuring the fish is fully coated. Let it marinate for at least 30 minutes. Mix in coconut cream, diced cucumber, tomato, red onion, red chili, and fresh cilantro. Season with salt and pepper to taste. Adjust lime juice if needed. Refrigerate the Ika Mata for an additional 30 minutes to allow the flavors to meld. Serve the Ika Mata on lettuce leaves for a refreshing and vibrant presentation.
Enjoy the burst of tropical freshness by serving Ika Mata as an appetizer, light lunch, or a delightful side dish that transports you to the turquoise waters of the Pacific.
Let Ika Mata be your ticket to a Pacific paradise on your palate a dish that encapsulates the simplicity and freshness of Cook Islands cuisine.