Te Ika ma te Ben

Name: Te Ika ma te Ben
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: I-Kiribati
Ingredients: 500g fresh tuna, diced; 3 limes, juiced; 250ml fresh coconut cream; 1 small onion, finely diced; 1 cucumber, diced; Salt to taste; 1 fresh chili, minced

Te Ika ma te Ben (teh EE-kah mah teh BEN)

Raw Fish in Coconut Cream

⏱ Prep Time 25 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 316 kcal

Fresh tuna or skipjack diced and marinated in lime juice then folded into thick coconut cream. The quintessential I-Kiribati appetizer served at every community gathering.

Nutrition & Info

Protein 28.0g

Carbs 6.0g

Fat 20.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

sharp knife mixing bowl citrus juicer

Presentation Guide

Vessel: coconut shell half or shallow bowl

Garnishes: lime wedge, sliced chili

Accompaniments: boiled breadfruit, te ben (coconut toddy)

Ingredients

500g fresh tuna, diced
3 limes, juiced
250ml fresh coconut cream
1 small onion, finely diced
1 cucumber, diced
Salt to taste
1 fresh chili, minced

Instructions

1
Dice fresh tuna into small cubes and place in a bowl. Squeeze lime juice over the fish and toss gently to coat evenly.
2
Let fish marinate in the lime juice for fifteen minutes until the flesh turns opaque, indicating the acid has begun to cure the surface.
3
Dice onion and cucumber finely and add to the marinated fish along with minced chili.
4
Pour thick coconut cream over the fish mixture and fold gently until everything is well coated.
5
Season with salt, cover, and refrigerate for ten minutes to let flavors meld together.
6
Serve chilled in coconut shell halves or small bowls as a refreshing starter.

💡

Did You Know?

This dish is so central to I-Kiribati identity that no maneaba (meeting house) gathering is complete without a large communal bowl of it.

Chef's Notes

Equipment Tips

sharp knife
mixing bowl
citrus juicer

Garnishing

lime wedge, sliced chili

Accompaniments

boiled breadfruit, te ben (coconut toddy)

The Story Behind Te Ika ma te Ben

Te Ika ma te Ben represents centuries of Micronesian fishing culture distilled into a single dish. On the remote atolls of Kiribati, where reef fish and coconut palms are the two most reliable food sources, this combination evolved naturally. The technique of using citrus to cure raw fish predates European contact, and the dish remains the most important ceremonial food in I-Kiribati culture, always prepared fresh for community gatherings in the maneaba.

🕐 Traditionally enjoyed lunch and communal feasts 📜 Origins: Ancient Micronesian

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