Entree: Niue – Ota ika (Marinated raw fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) fresh firm white fish fillets (tuna, mahi-mahi, or snapper), cut into 1/2-inch (1 cm) cubes
- 1/2 cup (120 ml) fresh lime juice (about 4–5 limes)
- 1 cup (240 ml) coconut cream (or thick coconut milk)
- 1 small red onion, thinly sliced (about 3 oz (85 g))
- 1 small cucumber, seeded and diced (about 6 oz (170 g))
- 1 medium tomato, seeded and diced (about 4 oz (115 g))
- 1 small carrot, julienned (about 2 oz (60 g)) — optional for color/texture
- 1–2 bird's eye chilies or 1 small fresh chili, thinly sliced (adjust to taste) (about 0.176 to 0.353 oz (5–10 g))
- 2 tbsp (8 g) chopped fresh cilantro or Niuean chives (optional)
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) thin coconut milk or cold water to loosen if desired

Show original ingredient measurements

- 1 lb (450 g) fresh firm white fish fillets (tuna, mahi-mahi, or snapper), cut into 1/2-inch (1 cm) cubes
- 1/2 cup (120 ml) fresh lime juice (about 4–5 limes)
- 1 cup (240 ml) coconut cream (or thick coconut milk)
- 1 small red onion, thinly sliced (about 3 oz / 85 g)
- 1 small cucumber, seeded and diced (about 6 oz / 170 g)
- 1 medium tomato, seeded and diced (about 4 oz / 115 g)
- 1 small carrot, julienned (about 2 oz / 60 g) — optional for color/texture
- 1–2 bird's eye chilies or 1 small fresh chili, thinly sliced (adjust to taste) (about 5–10 g)
- 2 tbsp (8 g) chopped fresh cilantro or Niuean chives (optional)
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) thin coconut milk or cold water to loosen if desired

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the cubed fish in a nonreactive bowl and pour the fresh lime juice over it, ensuring the fish is well coated. Cover and refrigerate 15–20 minutes, stirring gently once; the citrus will slightly firm and "cook" the fish.
2. Drain most of the lime juice from the fish, leaving just a little for flavor. Add the coconut cream and gently fold to combine. Stir in the sliced red onion, diced cucumber, tomato, carrot (if using), sliced chili, cilantro, salt, and pepper.
3. Taste and adjust seasoning; if the mixture is too thick, loosen with 2 tbsp (30 ml) thin coconut milk or cold water. Chill another 5–10 minutes to meld flavors, then serve chilled as a light, refreshing entree.

1. Place the cubed fish in a nonreactive bowl and pour the fresh lime juice over it, ensuring the fish is well coated. Cover and refrigerate 15–20 minutes, stirring gently once; the citrus will slightly firm and "cook" the fish.
2. Drain most of the lime juice from the fish, leaving just a little for flavor. Add the coconut cream and gently fold to combine. Stir in the sliced red onion, diced cucumber, tomato, carrot (if using), sliced chili, cilantro, salt, and pepper.
3. Taste and adjust seasoning; if the mixture is too thick, loosen with 2 tbsp thin coconut milk or cold water. Chill another 5–10 minutes to meld flavors, then serve chilled as a light, refreshing entree.