Raw fish marinated in lime juice and finished with coconut cream — the Tuvaluan take on Pacific ceviche.
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.
Serves 4
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.
Pour off most of the lime juice, leaving about 2 tbsp.
Stir in coconut cream, red onion and chilli. Toss gently.
Serve in chilled bowls over a bed of thinly sliced cucumber or lettuce. Garnish with extra chilli and lime zest.
Do not over-marinate — 15–20 minutes gives the best texture.
Use the freshest fish available; freeze sashimi-grade fish for 24h at -20°C if uncertain about parasites.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add diced mango or papaya for a fruit version.
Use salmon or kingfish.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Consume immediately after adding coconut cream. Marinated fish (pre-cream) can rest 1 hour maximum.
Raw fish in citrus-acid marinades is a pre-European Pacific tradition. Lemon and lime became the dominant acids once introduced by traders, replacing some earlier uses of fermentation and salt.
Yes, with sashimi-grade fish. The acid denatures surface proteins but does not sterilise deep inside — use only the freshest fish.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (220g / 7.8 oz) · 4 servings total
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