Ika Mata (Tuvaluan Ceviche)

About This Recipe

Ika mata means 'raw fish' in several Pacific languages, and the preparation is nearly universal across Polynesia and Micronesia. In Tuvalu the lime 'cooks' the fish first, then coconut cream is added just before serving to mellow the acidity and coat each piece in a silky, fragrant sauce. The result is simultaneously bright and rich — one of the most refreshing dishes in the Pacific repertoire. Freshness of the fish is non-negotiable.

Ingredients

Serves 4

• 500 gsashimi-grade tuna or wahoo, diced into 2 cm cubes
• 150 mlfresh lime juice (about 6 limes)
• 200 mlcoconut cream
• 1 smallred onion, finely diced
• 1 smallchilli, finely sliced
• ½ tspsalt

Instructions

1. 1

   Marinate in lime

   Place fish cubes in a non-reactive bowl. Pour lime juice over, ensuring all pieces are submerged. Add salt. Refrigerate 15–20 minutes until the fish turns opaque on the outside but remains pink inside.

2. 2

   Drain excess lime

   Pour off most of the lime juice, leaving about 2 tbsp.

3. 3

   Add coconut cream

   Stir in coconut cream, red onion and chilli. Toss gently.

4. 4

   Serve immediately

   Serve in chilled bowls over a bed of thinly sliced cucumber or lettuce. Garnish with extra chilli and lime zest.

Variations

• •

  Add diced mango or papaya for a fruit version.

• •

  Use salmon or kingfish.

Storage

Consume immediately after adding coconut cream. Marinated fish (pre-cream) can rest 1 hour maximum.

Frequently Asked Questions