Ota Ika

Ota Ika is made the same way as ceviche, but with the addition of coconut milk or creme. Some of the vegetables mixed with fish are the same, and some are different (most commonly cucumber, tomato, onion, green onion, and spicy peppers). Coconut milk softens the acidity of the initial marinade and makes the dish somewhat tropical holiday dreamy and elegant. The dish is known as kokoda in Fiji, oka in Samoa, ika mata in the Cook Islands and New Zealand, and simply poisson cru on the French islands. The word “ota” means “raw” in Samoan, Tongan, and Tahitian, although the more common term for the dish in French Polynesia is its French equivalent, “poisson cru” (literally, “raw fish”).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Check Red Snapper fillet for bones and remove the skin.

Step 2

Cut the snapper fillet into uniform 1/2" or 1/3" cubes.

Step 3

Juice key limes and orange. Reserve enough orange segments to dice a quarter of the cup. Remove seeds and membranes and finely chop serrano pepper.

Step 4

In a bowl, combine citrus juices, salt, and serrano. Add cubed fish. Make sure fish is completely submerged into the marinade. Refrigerate for 30 minutes.

Step 5

Prepare vegetables. Wash them. Remove seeds and dice the tomatoes. Half chili peppers, remove seeds and membranes, dice them. Peel and dice onions and scallions.

Step 6

Strain marinade. In a bowl, combine fish and vegetables. Taste and adjust seasoning if needed.

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