'Ika Mata (Cook Island Style Raw Fish) is a traditional Cook Islands recipe for a dish of fish cured with lemon juice served blended with cucumber, bell pepper, red onion and coconut cream. The full recipe is presented here and I hope you enjoy this classic Cook Islands version of: Cook Island Style Raw Fish ('Ika Mata).
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Ingredients:
400g fresh tuna (or boned flying fish) cut into bite-sized pieces
4 lemons, juiced
120ml coconut cream
75g red bell pepper, diced
100g cucumber, diced
4 tbsp red onion, diced
1 tsp salt (or, to taste)
Method:
Add the tuna to a clean bowl. Pour over the lemon juice and toss with a spoon to coat. Cover the bowl and set in the refrigerator to chill for an hour.
Combine the cucumber, bell pepper and onion in a bowl. Cover chill in the refrigerator until the fish has finished marinating.
Transfer the marinated tuna and its marinating liquid to a clean bowl. Mix in half the coconut cream than add the diced vegetables and mix well to combine. Add salt to taste then top with the remaining coconut cream and serve.
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