Ika Mata Lole
A refreshing and vibrant raw fish salad, 'Ika Mata Lole' features fresh, diced raw fish marinated in lime juice, mixed with finely chopped vegetables and a creamy coconut dressing. It's a light and flavorful dish, often served as an appetizer or a light meal.
🧂 Ingredients
- 400 g Fresh white fish fillets(e.g., tuna, snapper, mahi-mahi, skinless and boneless, diced into 1cm cubes)
- 100 ml Lime juice(freshly squeezed)
- 150 ml Coconut cream
- 1/2 medium Red onion(finely chopped)
- 1/2 medium Cucumber(peeled, seeded, and finely diced)
- 1 medium Tomato(seeded and finely diced)
- 1 small Chili(red or green, finely chopped (seeds removed for less heat))
- 1/4 cup Fresh coriander(chopped)
- 1/2 tsp Salt(or to taste)
👨🍳 Instructions
- 1
Place the diced fish in a non-reactive bowl. Pour the lime juice over the fish, ensuring all pieces are coated. Let it marinate for about 10-15 minutes, or until the fish turns opaque and 'cooks' in the acidity.
- 2
While the fish is marinating, prepare the dressing. In a separate bowl, whisk together the coconut cream, finely chopped red onion, diced cucumber, diced tomato, chopped chili, and chopped coriander.
- 3
Once the fish is opaque, drain off most of the lime juice, leaving a small amount for flavor.
- 4
Add the marinated fish to the vegetable and coconut cream mixture. Gently toss to combine all ingredients.
- 5
Season with salt to taste. Serve immediately, chilled.
💡 Pro Tips
- ✓Use the freshest possible fish for the best flavor and texture.
- ✓Adjust the amount of chili to your spice preference.
- ✓For a richer flavor, you can add a small amount of finely grated ginger.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely diced bell peppers (any color) for extra crunch and color.
- Serve in hollowed-out coconut shells for a traditional presentation.