Ika Mata

Name: Ika Mata
Yield: 4 servings
Cuisine: New Zealand
Ingredients: 500g very fresh firm white fish or tuna, cubed; Juice of 4 limes or lemons; 200ml coconut cream; 1 cucumber, diced; 2 tomatoes, diced; 3 spring onions, sliced

Ika Mata/EE-ka MAH-ta/

Also known as: Raw Fish Salad, Cook Islands Ceviche

About this dish

Raw fish 'cooked' in citrus and finished with coconut cream, cucumber, tomato and spring onion.

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Ingredients

🐟500g very fresh firm white fish or tuna, cubed

🍋Juice of 4 limes or lemons

🥥200ml coconut cream

🥒1 cucumber, diced

🍅2 tomatoes, diced

🧅3 spring onions, sliced

Method

Serves 4

Cover the fish with the citrus juice and a pinch of salt.

Chill for 1–2 hours until the fish turns opaque.

Drain off most of the juice.

Stir in the coconut cream, cucumber, tomato and spring onion.

Season and serve cold.

✓ What Makes it Authentic

Ika mata is a Cook Islands dish widely eaten in New Zealand, home to a large Cook Islands Māori community.

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