Ika Mata Fish Salad and the legend of New ZealandThe dish is most popular on Cook Island (a territory of New Zealand). This is something like ceviche, but with a tropical spin. The tuna’s high protein and rich coconut milk will nourish you while you work (or play). While I’ve used tuna here, you can also use grouper or snapper. You can easily make 75 small appetizers on crostini or serve 6 people a good, lunch-sized portion.
Servings Prep Time
6people 20minutes
Passive Time
2-3hours
Servings Prep Time
6people 20minutes
Passive Time
2-3hours
Ingredients
Instructions
  1. In a medium nonreactive bowl (glass, ceramic, or melamine): stir together the diced tuna and lemon juice. Set in the fridge for a few hours, stirring once or twice.
  2. When the tuna is “cooked” on the outside and pink on the inside, drain off the lemon juice and add the remaining chopped vegetables and coconut milk. Season well with salt.
Serving Options:
  1. For a meal: Arrange a large scoop onto a bed of lettuce and garnish with parsley. Serve with crackers or crusty bread.
  2. For an appetizer: Heap a small spoonful onto crostini or small appetizer spoons. Garnish with parsley.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.