Ika mata is a raw fish dish native to the Cook Islands that is marinated in lemon juice and mixed with coconut juice and tomatoes, onion, cucumber, and chili. The result is a light, tasty, tangy taste with a tropical twist.
Traditionally, ika mata is served as a side dish or starter during celebrations, events, or family gatherings.
Ika mata is a raw fish dish native to the Cook Islands that is marinated in lemon juice and mixed with coconut juice and tomatoes, onion, cucumber, and chili. The result is a light, tasty, tangy taste with a tropical twist.
Ika mata is a simple dish, meaning raw fish in the traditional Māori language. It represents the Cook Islands' deep connection to the ocean and Polynesian culture. Natives prepared meals using natural ingredients available to them, mostly at the beach or at home.
Ika mata is popular in other countries. In Nauru, the dish is called coconut fish. It’s also called kokoda in Fiji and Papua New Guinea, and oka in Samoa.
The fish used mostly are fresh tuna finlets or mororo fish, or malin.
What sets Ika Mata apart from similar dishes like ceviche from Latin America or poisson cru from Tahiti is its use of rich coconut cream. The coconut palm, often called the "tree of life" in Pacific cultures, provides a creamy balance to the sharp citrus and savory fish.
The result is a dish that is refreshing and deeply satisfying.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Enjoy ika mata with friends and family or alone. Remember to use more lemon as desired.