Nama, or sea grapes, is a fresh Fiji seafood side with a briny pop and a natural place beside kokoda and island fish dishes. This upgrade helps readers move from the quick answer into serving ideas and related seafood pages.
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Nama, or sea grapes, is a fresh Fiji seafood side with a briny pop and a natural place beside kokoda and island fish dishes. This upgrade helps readers move from the quick answer into serving ideas and related seafood pages.
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Ingredients
- 2 cups fresh nama or sea grapes, rinsed gently
- 1 small tomato, diced
- 1/2 small onion, thinly sliced
- 1 small cucumber, diced, optional
- 2 tablespoons lemon or lime juice
- 2 tablespoons coconut milk, optional
- Salt, to taste
- Fresh chilli or herbs, optional
Steps
- Rinse the nama gently in cool water and drain well.
- Place the sea grapes in a bowl with tomato, onion, and cucumber if using.
- Add lemon or lime juice, coconut milk if using, and a small pinch of salt.
- Toss very gently so the sea grapes stay crisp.
- Taste and adjust the acidity or salt, then serve immediately while fresh.
Nutrition
This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.
Tips And Substitutions
Helpful tips
- Read the full method once before cooking so the timing and texture make sense.
- Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
- Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.
Substitutions and variations
- Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
- Coconut milk can usually be made richer with coconut cream or lighter with a little water.
- Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.
Serve It With
These recipes pair naturally with this page and give readers a better path into the rest of the archive.
Make kokoda with fresh fish, lemon or lime juice, coconut milk, and chopped vegetables for a bright Fiji marinated fish recipe with island flavor.
Related Recipes
Make poisson cru with fresh fish, lime or lemon, coconut milk, and vegetables for a bright Tahitian raw fish dish.
View recipeMake ota ika with fresh fish, citrus, coconut cream, and vegetables for a bright Samoan raw fish recipe.
View recipeFAQ
Can I make this recipe ahead?
You can usually prep the ingredients ahead, but the final cooking or dressing step is best done close to serving.
What should I serve with it?
Rice, root crops, coconut sides, seafood, salads, or another Pacific recipe from the cluster links all work well.
Can I adjust the coconut flavor?
Yes. Use coconut cream for a richer finish or a lighter coconut milk when you want the dish less heavy.
About This Version
This page was selected for a revenue upgrade because Search Console already showed reader demand, so the layout now gives visitors a stronger recipe path and better links into related Pacific dishes.
More Raw Fish And Seaweed Recipes
Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.
Make nama salad with fresh sea grapes, tomato, onion, herbs, and a light island-style dressing for a refreshing Fiji seafood side.
View recipeMake poisson cru with fresh fish, lime or lemon, coconut milk, and vegetables for a bright Tahitian raw fish dish.
View recipeMake oka Samoa, Samoan raw fish in coconut cream, for a fresh and citrusy island seafood dish.
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Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 20 kcal |
| Fat | 1.5 g |
| Saturated Fat | 1.1 g |
| Carbohydrates | 10.7 g |
| Protein | 1.9 g |
| Sodium | 10197.1 mg |
| Cholesterol | 0 mg |
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