Ota ika is a Samoan raw fish recipe where fresh white fish is cured in lime juice and then mixed with coconut cream, onion, and tomato. It is bright, cool, and refreshing, and it works well as a starter, a lunch dish, or a lighter island-style seafood meal.
If you enjoy this style of Pacific cooking, you may also want to try ika mata, kokoda.
Ingredients
- 1 pound sashimi-quality white fish, diced
- 1/3 cup lime juice
- 1/2 teaspoon salt
- 1/2 small onion, sliced thin
- 1 tomato, diced
- 1/2 cucumber, diced
- 3/4 cup coconut cream
- Black pepper to taste
Instructions
- Place the diced fish in a bowl and toss it with the lime juice and salt.
- Chill for 15 to 20 minutes until the outside of the fish turns opaque.
- Drain away most of the lime juice.
- Add the onion, tomato, and cucumber to the fish.
- Fold in the coconut cream gently.
- Season with black pepper and serve chilled.
Helpful Tips
- Use very fresh fish because the dish depends on clean flavor and texture.
- Do not leave the fish in lime too long or it can become firm and dry.
- Serve cold for the best texture.
FAQ
Is ota ika similar to kokoda or ika mata?
Yes. They are closely related Pacific raw fish dishes with slightly different local styles and seasoning.
What fish works best?
Firm, very fresh white fish or tuna works best.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 portion (1/4 recipe) |
| Calories | 255 kcal |
| Fat | 18 g |
| Saturated Fat | 15 g |
| Carbohydrates | 5 g |
| Protein | 20 g |
| Sodium | 330 mg |
| Cholesterol | 38 mg |
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