~418 cal · 28g protein · 18g carbs · 27g fat (estimated, per serving)
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Cubed raw fish in coconut cream with tomato and cucumber
🇨🇰 Rarotonga
Ika mata is the Cook Islands' answer to a hot afternoon: fresh fish "cooked" only by lime juice, then folded into rich coconut cream for a dish that is cool, creamy, and bright all at once. Unlike the citrus-sharp ceviches of the Americas, the coconut here rounds everything into pure Polynesian comfort.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1 lb very fresh firm white fish or tuna, cubed
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1/2 cup fresh lime juice
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1 cup thick coconut cream
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1/2 cucumber, diced
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1 tomato, diced
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2 spring onions, sliced
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1 tsp sea salt
Instructions
1
Toss the cubed fish (or hearts of palm) with the lime juice and salt and cure 10–15 minutes until the fish turns opaque.
2
Drain off most of the lime juice so the cure does not overpower the coconut.
3
Fold in the coconut cream until everything is silky and coated.
4
Stir through the cucumber, tomato, and spring onion.
5
Chill briefly and serve cold, in coconut shells or bowls.
Rarotonga tradition.
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🌏 While it simmers — know your destination
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Rarotonga. The main island, where raw fish meets fresh coconut cream.
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Cook Islands. A Polynesian nation that cures raw fish in coconut cream.
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Oceania. Island kitchens where coconut and the sea rule.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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