Ika mata is a Cook Islands raw fish recipe where firm white fish is lightly cured in lime juice and then folded with coconut cream, tomato, cucumber, and onion. It is cool, fresh, and ideal for hot weather, shared lunches, or anyone who enjoys Pacific Island seafood dishes with a clean finish.
If you enjoy this style of Pacific cooking, you may also want to try kokoda with shrimp, nama salad.
Ingredients
- 1 pound fresh firm white fish, diced small
- 1/3 cup fresh lime juice
- 1/2 teaspoon salt
- 1/2 small red onion, thinly sliced
- 1 tomato, diced
- 1/2 cucumber, diced
- 3/4 cup coconut cream
- 1 tablespoon chopped cilantro or fresh herbs
- Black pepper to taste
Instructions
- Place the diced fish in a bowl and toss it with the lime juice and salt.
- Cover and chill the fish for 15 to 20 minutes until it turns opaque on the outside.
- Drain off most of the lime juice so the final dish does not taste overly sharp.
- Add the onion, tomato, cucumber, and herbs to the fish.
- Pour in the coconut cream and fold everything together gently.
- Season with black pepper and additional salt if needed.
- Serve well chilled on its own or with crackers, taro, or rice.
Helpful Tips
- Use the freshest fish you can find because this dish depends on clean flavor.
- Do not leave the fish in lime too long or it can become tough.
- Chill the serving bowl for a colder and more refreshing result.
FAQ
What fish works best for ika mata?
Firm white fish such as tuna, mahi mahi, snapper, or another sashimi-quality fish works best.
Is ika mata similar to ceviche?
Yes, but the coconut cream gives it a softer and richer Pacific Island style.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 90 kcal |
| Fat | 7.6 g |
| Saturated Fat | 6.4 g |
| Carbohydrates | 32.6 g |
| Sugar | 0 g |
| Fiber | 16.4 g |
| Protein | 26.4 g |
| Sodium | 508.6 mg |
| Cholesterol | 61.2 mg |
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