Ota ika is a Samoan raw fish dish with citrus, coconut cream, and fresh vegetables. The page has clear seafood search intent, so the upgrade strengthens the recipe path and connects it to kokoda, poisson cru, and other raw-fish pages.
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Ota ika is a Samoan raw fish dish with citrus, coconut cream, and fresh vegetables. The page has clear seafood search intent, so the upgrade strengthens the recipe path and connects it to kokoda, poisson cru, and other raw-fish pages.
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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
Steps
- 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.
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 nama salad with fresh sea grapes, tomato, onion, herbs, and a light island-style dressing for a refreshing Fiji seafood side.
Related Recipes
Make rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.
View recipeBake panipopo, soft Samoan coconut buns in sweet coconut sauce, for a rich island-style bread to share warm.
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 Pacific Raw Fish Recipes
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View recipeMake kokoda with fresh fish, lemon or lime juice, coconut milk, and chopped vegetables for a bright Fiji marinated fish recipe with island flavor.
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 | 84 kcal |
| Fat | 7.6 g |
| Saturated Fat | 6.4 g |
| Carbohydrates | 31.2 g |
| Protein | 26.3 g |
| Sodium | 508 mg |
| Cholesterol | 61.2 mg |
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