🧂 Ingredients
- 500 g Firm white fish(such as snapper or mahi-mahi, diced)
- 200 g Shrimp(peeled, deveined, and roughly chopped)
- 1 cup Lime juice(freshly squeezed)
- 1/2 cup Coconut cream(full fat, from a can)
- 1/2 medium Red onion(finely diced)
- 1 medium Tomato(deseeded and finely diced)
- 1/2 medium Cucumber(deseeded and finely diced)
- 1 small Chili(red or green, finely chopped (optional))
- 1/4 cup Cilantro(fresh, chopped)
- to taste N/A Salt
👨🍳 Instructions
- 1
In a non-reactive bowl, combine the diced fish and shrimp. Pour the fresh lime juice over the seafood, ensuring it is fully submerged. Stir gently.
💡 Tip: Use a glass or ceramic bowl to prevent reaction with the lime juice. - 2
Cover the bowl and refrigerate for at least 30 minutes, or until the seafood is opaque and 'cooked' by the acidity of the lime juice. Stir occasionally.
- 3
While the seafood is marinating, prepare the vegetables: finely dice the red onion, tomato, and cucumber. Finely chop the chili (if using) and cilantro.
💡 Tip: Ensure vegetables are finely diced for even distribution. - 4
Once the seafood is opaque, drain off about half of the lime juice. Add the coconut cream, diced red onion, tomato, cucumber, chili (if using), and chopped cilantro to the bowl.
💡 Tip: Adjust the amount of lime juice and coconut cream to your preference. - 5
Gently mix all the ingredients together. Season with salt to taste.
💡 Tip: Taste and adjust seasoning as needed. - 6
Serve immediately, chilled. Oka is traditionally served with taro chips or cassava crackers.
💡 Tip: For best results, serve within an hour of mixing.
💡 Pro Tips
- ✓Use the freshest possible seafood for the best flavor and texture.
- ✓Adjust the amount of chili to your spice preference.
- ✓If you don't have fresh coconut cream, you can use canned, but ensure it's full-fat.
🔄 Variations
- Add diced avocado for a creamier texture.
- Include finely chopped bell peppers for added color and crunch.
- Use a mix of different seafood like squid or scallops.