Ika Mata is a traditional Cook Islands raw fish salad, perfect for summer. Fresh fish is marinated in zesty lemon juice, combined with crisp vegetables, and finished with creamy coconut milk. In this version, fresh Trevally is the star, complemented by a mix of cucumber, tomatoes, capsicum, and fresh herbs for a light and refreshing dish.
Ingredients
- 1 Fresh raw Trevally, cubed (or similar white fish)
- 1 cucumber, sliced (seeds removed)
- 1 cup cherry tomatoes, quartered
- 1 capsicum, cubed
- 1 red chilli, chopped finely (adjust to your taste)
- 1/2 red onion, sliced
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 1/4 cup fresh coriander
- 2 lemons
- 1 can coconut cream
- 1 salt & pepper to taste
Instructions
- Marinate the fish: Start by mixing the cubed Trevally (or similar white fish) with lemon juice in a bowl. Place in the fridge to marinate for 30 minutes.
- Prepare the vegetables: In a large bowl, combine cucumber, tomatoes, capsicum, chillies, red onion, parsley, mint, and coriander.
- Mix the fish and veggies: After 30 minutes, remove the fish from the fridge and add it, along with the lemon juice, to the bowl of vegetables.
- Finish with coconut cream: Pour in as much coconut cream as you like (I used one can), and mix well to combine.
- Chill and serve: Place in the fridge for another hour to chill, then top with additional herbs and lemon zest before serving. Top top - it goes great with corn chips!
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
