Kiribati Raw Fish Salad with Lime and Chilli
Fresh raw fish tossed with lime juice, chilli, cucumber, and coconut — a light, vibrant Kiribatian salad.
About This Recipe
Across Kiribati, raw fish prepared with citrus and fresh aromatics is an everyday dish. Unlike ika mata which is bathed in coconut cream, this version keeps the dressing light — lime juice, fresh chilli, and just a little coconut cream — letting the quality of the fish take centre stage. Cucumber and green onion add crunch and freshness.
Ingredients
Serves 4
- 400 gsashimi-grade tuna or white fish, diced 2 cm
- 80 mlfresh lime juice
- 1small red chilli, seeds removed, finely sliced
- 1 smallcucumber, diced
- 3spring onions, sliced
- 3 tbspcoconut cream
Instructions
- 1
Cure fish
Toss diced fish with lime juice and a pinch of salt. Refrigerate for 10–15 minutes until the surface turns opaque.
- 2
Drain
Drain off most of the lime juice, leaving just a tablespoon in the bowl.
- 3
Combine
Add chilli, cucumber, spring onion, and coconut cream. Toss gently to combine.
- 4
Serve
Serve immediately in chilled bowls.
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Pro Tips
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Keep everything well chilled until the moment of serving.
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A pinch of toasted coconut flakes on top adds a lovely contrast.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Add diced mango or papaya for a sweeter, fruitier version.
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Use coconut milk instead of cream for a lighter dressing.
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Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
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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.
Storage
Eat immediately. Do not store once assembled.
History & Origin
Raw fish with citrus is the culinary default across Micronesia. In Kiribati the dish evolved from traditional preservation practices — citrus juice was used both for flavour and to safely denature proteins in the absence of refrigeration.
Frequently Asked Questions
Is this the same as ceviche?
The technique is similar but the flavour profile is distinctly Pacific — less onion, more coconut, lighter acid. The dish developed independently in the Pacific long before contact with Latin America.
Can I make this ahead of time?
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.
What can I substitute if I don't have all the ingredients?
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.
How do I know it's authentic?
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.
Nutrition Facts
Per serving (180g / 6.3 oz) · 4 servings total
Time Summary
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