Entree: Kiribati – Northern Culinary Region – Te Ika Mata (Raw marinated fish salad dressed in coconut cream and citrus)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 25 min

Total 40 min

Ingredients

- 1 lb (454 g) firm white fish (tuna, mahi-mahi, or reef fish), cut into 1/2-inch (1 cm) cubes
- 1 cup (240 ml) fresh coconut cream
- 1/2 cup (120 ml) fresh lime juice (about 4–5 limes)
- 1/2 small red onion, thinly sliced (about 50 g)
- 1 cup (150 g) ripe tomato, diced (about 1 medium)
- 2 bird's eye chiles, seeded and finely chopped (or 1 jalapeño), or to taste
- 1 tbsp (15 ml) finely chopped fresh cilantro (optional)
- 2 cups (100 g) shredded cabbage or crisp lettuce, for serving
- 1/2 tsp (3 g) sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper

Instructions

1. Place the cubed fish in a nonreactive bowl and pour the fresh lime juice over it so the fish is submerged. Stir gently and refrigerate 10–15 minutes until the edges of the cubes turn opaque and the fish is slightly firm.
2. Drain off most of the lime juice, leaving a little for acidity, and immediately add the coconut cream; stir gently to coat the fish and stop the "cooking" from the acid.
3. Fold in the sliced red onion, diced tomato, chopped chiles, and cilantro. Season with sea salt and black pepper, adjusting to taste.
4. Let the mixture rest in the refrigerator 10 minutes for flavors to meld. If the coconut cream is very thick, thin slightly with a tablespoon of cold water or a splash of coconut water.
5. Serve chilled or at cool room temperature on a bed of shredded cabbage or lettuce. Offer extra lime wedges on the side.