Raw Fish Salad

Name: Raw Fish Salad
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 4 servings
Cuisine: Nauruan
Ingredients: 500g fresh tuna, diced; 4 limes, juiced; 1/2 cup coconut cream; 1 small onion, finely diced; 1 hot pepper, minced; 1 cucumber, diced; Salt to taste; 1 tomato, diced

Raw Fish (raw fish SAL-ad)

Lime-Cured Fish with Coconut

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 224 kcal

Fresh raw fish cured in lime juice with coconut cream, onion, and chili. Cool and refreshing.

Nutrition & Info

Protein 32.0g

Carbs 6.0g

Fat 8.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

sharp knife bowl

Presentation Guide

Vessel: bowl

Garnishes: lime wedge, chili

Accompaniments: taro chips

Ingredients

500g fresh tuna, diced
4 limes, juiced
1/2 cup coconut cream
1 small onion, finely diced
1 hot pepper, minced
1 cucumber, diced
Salt to taste
1 tomato, diced

Instructions

1
Dice fish into small cubes.
2
Toss with lime juice and let sit 15 minutes.
3
Drain excess lime juice.
4
Add coconut cream, onion, hot pepper, cucumber, and tomato.
5
Season with salt and toss gently.
6
Serve chilled immediately.

💡

Did You Know?

This dish is the Nauruan version of the Pacific-wide tradition of curing fish in citrus.

Chef's Notes

Equipment Tips

sharp knife
bowl

Garnishing

lime wedge, chili

Accompaniments

taro chips

The Story Behind Raw Fish Salad

Curing raw fish in citrus is one of the oldest food preparation methods across the Pacific. On Nauru, the abundant reef fish and lime trees make this dish a natural pairing.

The addition of coconut cream adds richness that balances the sharp acidity of the lime.

This refreshing salad is perfect for the tropical climate and requires no cooking.

🕐 Traditionally enjoyed appetizer, lunch 📜 Origins: Ancient

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