Samoan Raw Fish Ceviche with Coconut Cream

Oka is a beloved Samoan staple that showcases the Pacific island tradition of curing fresh fish with bright citrus. Tender cubes of raw fish are gently cooked by lemon and lime juice, then folded through sweet coconut cream, crisp onion, and ripe tomato. It is light, refreshing, and deeply coastal in flavor.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 14 gFat
• 11 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 3 gSugar
• 32 gProtein
• 380 mgSodium
• 580 mgPotassium
• 40 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 200 mcgVitamin A

Ingredients

For the Fish

• 1 lb (450 g) sashimi-grade tuna or mahi-mahi, diced into 1/2-inch cubes
• 1/2 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1/2 teaspoon fine sea salt

For the Vegetables and Aromatics

• 1 medium red onion, very thinly sliced
• 1 large ripe tomato, seeded and diced
• 1/2 English cucumber, peeled and diced
• 2 green onions, thinly sliced
• 1 small red chili (optional), finely minced

For the Coconut Dressing

• 1/2 cup canned coconut cream, well stirred
• 1 tablespoon fresh lemon juice
• Freshly cracked black pepper, to taste
• Pinch of sea salt

Directions

1. Pat the fish dry with paper towels and place in a non-reactive glass or ceramic bowl. Pour the lemon and lime juices over the fish, season with salt, and gently toss to coat.
2. Cover and refrigerate for 30 to 40 minutes, stirring once halfway through, until the fish turns opaque and firms up slightly. Do not marinate longer than 45 minutes or the fish will turn mushy.
3. While the fish cures, soak the sliced red onion in cold water for 10 minutes, then drain well to mellow its sharp bite.
4. Drain off about two-thirds of the citrus juice from the cured fish, leaving just enough to keep it moist.
5. Add the drained red onion, tomato, cucumber, green onions, and minced chili to the fish and toss gently to combine.
6. In a small bowl, whisk the coconut cream with the remaining tablespoon of lemon juice, black pepper, and a pinch of salt until smooth.
7. Pour the coconut dressing over the fish and vegetables and fold gently until everything is lightly coated. Taste and adjust salt or citrus as needed.
8. Chill for 5 minutes, then serve immediately in small bowls with the dressing spooned over the top.
9. Garnish with extra sliced green onion or a wedge of lime if desired, and enjoy while cold.

Cook’s Notes

• Use only sushi- or sashimi-grade fish from a trusted fishmonger; freshness is essential since the dish is not cooked with heat.
• Do not marinate the fish longer than 45 minutes or the acid will break down the proteins too much and the texture will turn mushy.
• Add the coconut cream just before serving so it stays silky and does not split in the acidic marinade.
• Traditionally served with boiled taro, cassava, or green bananas to soak up the bright citrus-coconut juices.
• For best flavor, chill all ingredients and serving bowls ahead of time so the ceviche stays refreshingly cold.

More Samoa Recipes You’ll Love

Craving more flavors from Samoa? Try these traditional recipes:

• Samoan Coconut-Baked Taro Leaf Parcels
• Samoan Taro Coconut Sweet Pudding
• Samoan-Style Chop Suey Noodles

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