Cook Islands Ika Mata Coconut Fish Salad

Ingredients

• 10 oz sushi-grade white fish such as tuna, mahi-mahi, or snapper, skinned
• 1/2 cup fresh lime juice, about 4 limes, plus 1 lime cut into wedges
• 3/4 cup coconut milk, chilled
• 1/2 cucumber, seeded and diced
• 1 small tomato, seeded and diced
• 1/2 small red onion, very thinly sliced
• 2 scallions, thinly sliced
• 1 small red chili, seeded and minced
• 2 cups warm rice, for serving
• 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Keep everything cold. Take the fish straight from the refrigerator and cut it into even 1/2-inch cubes with a sharp knife, trimming away any dark bloodline as you go.
2. Toss the fish with the salt and the lime juice in a glass or ceramic bowl; metal reacts with the acid. The juice must cover the fish, so add a little more if it does not. Cover and refrigerate for 15 minutes, stirring once.
3. While the fish cures, soak the sliced red onion in a bowl of iced water for 10 minutes to take out its raw bite, then drain it and pat it dry.
4. Check the fish: each cube should be opaque white on the outside with a faintly translucent centre. Drain it in a sieve and discard the lime juice, or the acid keeps working and the fish turns chalky.
5. Fold the drained fish together with the coconut milk, cucumber, tomato, drained onion, scallions, and chili. Season with salt and a squeeze of fresh lime if it tastes flat.
6. Chill for 10 minutes so the flavours settle, then serve cold with the rice, the lime wedges, and the cilantro scattered over.
7. Because the fish is never heated, use sushi-grade fish from a trusted supplier, keep the bowl refrigerated until you serve, and eat it the same day.

Allergen note: Contains raw fish and coconut. Use sushi-grade fish and keep it chilled.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.