🇫🇯 Fijian Cuisine

Ika Mata

Raw Fish Salad

Prep Time 20 min

Servings 4

Difficulty Easy

Calories 217 kcal

Diced raw fish tossed with coconut cream, lime juice, cucumber, and fresh vegetables. A refreshing Fijian raw fish preparation.

Ingredients

400g very fresh tuna or snapper, diced
1/2 cup coconut cream
Juice of 3 limes
1/2 cucumber, diced
1 small red onion, finely diced
1 tomato, diced
1 fresh chili, minced
Fresh cilantro, chopped
Salt to taste

Instructions

1 Dice the very fresh fish into small one-centimetre cubes.
2 Toss the fish with lime juice and refrigerate for thirty minutes.
3 Drain off most of the lime juice.
4 Add coconut cream, cucumber, onion, tomato, chili, and cilantro.
5 Mix gently and season with salt.
6 Serve immediately while the fish is fresh and the vegetables are crisp.

Did You Know?

Unlike kokoda where the fish is fully cured, ika mata uses a shorter lime soak, keeping the fish more raw and tender.