There are lots of versions of raw fish dishes from around the world. Ika mata was what I ate in the Cook Islands recently, made with coconut milk, tomato, and cucumber. I’ve added a few extras to this one, and it makes a great starter. You could also scoop spoonfuls on to corn chips for a delicious canape.
|2 fillets||White fish, fresh, about 400-500g, use a firm variety such as trevally (Main)|
|½ cup||Lemon juice, fresh|
|1 tin||Coconut milk, approx. 330g, alternatively use coconut cream (Main)|
|1 pinch||Salt, a generous one|
|1||Red chilli, finely chopped|
|½||Red onions, diced|
|1 cup||Cucumber, chopped|
|1 cup||Cherry tomatoes, cut in half or quarters|
|1 large bunch||Fresh mint, and coriander, finely chopped|
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- Cut the fish into 1cm cubes, and place in a bowl. Cover with lemon juice and leave in the fridge for at least 30 minutes.
- Remove from fridge. Add coconut cream, a generous pinch of salt, and the chilli. Stir to combine and taste and adjust as necessary.
- Add all remaining ingredients and mix. Serve immediately.