Ika Mata is a traditional raw fish salad from the Cook Islands. Marinated in lemon juice, with coconut cream and vegetables – it is a great summer dish. This is my take on it, and in this case i’ve used fresh Trevally. I didn’t measure anything, just use as much as you like of each ingredient.
To make the dish you will need:
- Fresh raw fish cubed
- Cucumber sliced with seeds removed
- Tomatoes quartered
- Capsicum cubed
- Chillies chopped
- Red Onion sliced
- Parsley
- Mint
- Coriander
- Red Onion
- Lemons
- Salt & Pepper
- Can of Coconut Cream
Start by adding lemon juice to your fish, mix through and place in the fridge for 30mins. In a large bowl add all other ingredients, and after half an hour, your fish and lemon juice. Then add as much coconut cream as you like (I used one can) and mix it all together – it’s that easy. I like to put it in the fridge for an hour before serving, and top it with a little more herbs and some lemon zest.
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