Ika Mata (Raw Fish)

This is a traditional "Ceviche Like" Dish served in the Cook Islands, similar to Fiji's Kokoda.

For those of you who are not familiar with Ceviche, it is usually raw fish that is "cooked" in lime or lemon juice. I promise it is not the same as sushi! (The citrus from the lemon really does help cook the fish)

In the Cook Islands Ika Mata is traditionally made with any white fish. I happened to use Monk Fish tonight,  but many people like to use Tuna (sushi grade). Really any white fish that is not too flaky or oily will do.


Ingredients:

1 pound of white fish

4-6 lemons or limes (enough juice to cover the fish)

1/2 Tbl Salt

1 can of coconut milk

2 large (or 3-4 small) tomatoes, diced

1 small red onion, finely chopped

(Also, Parsley or Cilantro if you would like...adds good color)


Cut the fish into bite size cubes and place in a non-metal bowl. Add the salt and citrus. Squeeze the lemon or lime juice into the bowl until the juice is covering the fish. Cover, and place in the fridge until fish is "cooked", generally around 3 hours ( the size of the cubes of fish will determine how quickly they will be ready, the smaller the size, the faster it will "cook".) The fish will go from a white color to an opaque color, and that is when you can tell it is done. Or when using tuna it will turn from pink to white.

Meanwhile you can finely chop the onion, and dice the tomatoes *. When the fish is done "cooking", strain the lemon juice from the fish (try to squeeze as much out as you can). Then toss the fish with the coconut milk, onion and tomato. Salt and Pepper to taste.

There you have it!

Serve it on a bed of lettuce, and you have a nice light appetizer, perfect for a hot day!

*(Note: optional vegetables such as cabbage, cucumbers, carrots, capsicums or celery can be used. Also top with fresh coriander (cilantro) for added flavors , plus a dash of Tabasco. Traditionally this is also made with a chili, but I did not add it in because my dad never did?) 

~Kelsey