Ota Ikha – Tongan Raw Fish Salad

Ota Ikha - Tongan Raw Fish Salad
Serves 4
A Tongan version of Ceviche, raw fish marinated in citrus juices and coconut milk.
Prep Time
25 min
Prep Time
25 min
  1. 400g Any Fresh White Fish with a firm texture
  2. Juice of 4 local Lemons or Limes
  3. 1 Cucumber
  4. 4 Tomatoes
  5. 5 Spring Onions
  6. 1 Green Pepper
  7. 2 mild Red Chilli Pepper
  8. Fresh Coriander
  9. 2 cups Coconut Milk - fresh or tinned
  1. Chop the fish into small cubes and cover in lemon or lime juice. Tongans have a citrus fruit that is half way between the two called a β€˜kola’, I think using entirely lime juice would be too strong.
  2. Whilst the fish is marinating (until the surface of the flesh starts to become opaque) start chopping the veg.
  3. Dice or cube all the fresh veg and finely chop the spring onion and chilli.
  4. Combine the fish and all the veg and mix together with the coconut milk.
  5. Chill for 10 minutes (you and the salad..) then enjoy with fresh coriander sprinkled on top.
  1. This can only be made with fish extremely fresh – if just pulled out of the South Pacific even better! Tongans also make it with other raw seafood like crab, sea urchins, squid or prawns.
  2. If you can chill all your ingredients before mixing it will taste even better.
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