Name: Tongan Raw Fish Salad with Lime and Coconut
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Tongan
Ingredients: 1.5 lbs sushi-grade tuna or mahi-mahi, cut into 1/2-inch cubes; 3/4 cup freshly squeezed lime juice (about 6-8 limes); 1 teaspoon fine sea salt; 1 medium red onion, thinly sliced; 1 large ripe tomato, seeded and diced; 1 English cucumber, diced; 1-2 red chilies, finely chopped (optional); 1/4 cup chopped fresh cilantro; 1/2 cup chilled coconut cream; 1/2 teaspoon freshly ground black pepper; Lime wedges for serving; Extra cilantro leaves for garnish

This bright and refreshing Tongan raw fish salad, known locally as Ota Ika, features tender cubes of fresh fish gently cured in zesty lime juice, then tossed with crisp vegetables and finished with a luxurious pour of coconut cream. It's a beloved island staple that balances tangy, savory, and creamy flavors in every spoonful. Serve it as a light appetizer or alongside steamed root vegetables for a complete meal.

Prep Time20 mins

Cook Time45 mins

Total Time65 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

385 kcalCalories
22 gFat
14 gSaturated Fat
9 gCarbs
2 gFiber
4 gSugar
35 gProtein
520 mgSodium
680 mgPotassium
45 mgCalcium
2 mgIron
28 mgVitamin C
85 mcgVitamin A

Ingredients

For the fish marinade

1.5 lbs sushi-grade tuna or mahi-mahi, cut into 1/2-inch cubes
3/4 cup freshly squeezed lime juice (about 6-8 limes)
1 teaspoon fine sea salt

For the fresh vegetables

1 medium red onion, thinly sliced
1 large ripe tomato, seeded and diced
1 English cucumber, diced
1-2 red chilies, finely chopped (optional)
1/4 cup chopped fresh cilantro

For finishing

1/2 cup chilled coconut cream
1/2 teaspoon freshly ground black pepper
Lime wedges for serving
Extra cilantro leaves for garnish

Directions

Pat the fish dry with paper towels and cut into uniform 1/2-inch cubes, placing them in a non-reactive glass or ceramic bowl.
Pour the fresh lime juice over the fish, stir in the salt, and gently toss to coat every piece. Cover and refrigerate for 30-45 minutes, until the fish turns opaque and firms up from the acid.
While the fish marinates, prepare the vegetables: thinly slice the onion, dice the tomato and cucumber, and chop the chilies and cilantro. Set aside.
Drain off most of the lime juice from the fish, reserving about 2 tablespoons for extra brightness.
Add the sliced onion, diced tomato, cucumber, chilies, and cilantro to the bowl with the fish. Toss gently to combine without breaking up the cubes.
Pour the chilled coconut cream over the salad and fold gently until everything is lightly and evenly coated.
Season with freshly ground black pepper and adjust salt to taste, then cover and chill for 15 minutes to let the flavors meld.
Spoon into chilled bowls, garnish with extra cilantro leaves and a lime wedge, and serve immediately while the fish is at its freshest.

Cook’s Notes

Use only the freshest sushi- or sashimi-grade fish; ask your fishmonger specifically for fish safe to eat raw, and prepare the dish the same day you buy it.
Always use freshly squeezed lime juice rather than bottled; the bright, aromatic oils from the zest and pulp are essential to authentic flavor.
Do not marinate the fish for longer than 45 minutes or it will turn mushy and lose its delicate texture.
For a traditional Tongan presentation, serve the salad in chilled coconut shell bowls alongside boiled yams or taro.
Keep all ingredients and bowls well chilled before assembling, since the dish is served cold and freshness is the star.