Cuisine: Ika Mata

Ika Mata is a typical Cook Islands meal prepared with raw fish, mainly tuna fillet, marinated in a mixture of lime (or lemon) and coconut milk, and topped with raw vegetables, making it a particularly fresh and pleasant dish to enjoy throughout the summer.

When eating raw or marinated tuna, the fillet must be very fresh. It should be cut into regular cubes and then coated with lime juice for an hour. The lime will not only scent the flesh, but it will also gently fry it to improve the texture. The cubes of tuna fillet are nicely coated with coconut cream, while red bell pepper, cucumber, and red onion are added in cubes and slices. Then just season with salt to taste. Ika Mata can be served as a main course or as a light appetizer. It is simple and quick to prepare ahead of time, and it does not require many ingredients. The raw veggies, the freshness of the raw fish, and lime are all really tasty. The coconut cream adds smoothness while also taming the often harsh taste of tuna. Ika Mata is a great approach to introducing raw fish to those who are typically hesitant.