Ota Ika

Overview

Ota Ika is a beloved Polynesian raw seafood preparation in which fresh fish is gently cured in bright lime juice and enriched with lush coconut milk. The dish reflects island cooking at its most elemental: ocean harvest, tropical citrus, and palm richness balanced by crisp vegetables and a whisper of seasoning. You will often find finely sliced red onion, diced tomato, cool cucumber, delicate spring onion, a spark of red chili, a pinch of sea salt, a twist of black pepper, fresh cilantro, and a touch of sugar playing supporting roles. Many families also splash in a little lemon juice for extra brightness. Though traditions vary from island to island, the heart of the technique remains the same: allow lime juice to transform the texture of the fresh fish, then round and refresh the flavors with silky coconut milk and crisp vegetables.

Ingredients

• fresh fish (450 g, skinless, boneless, firm and very fresh)
• lime juice (about 120 ml, freshly squeezed)
• lemon juice (30 ml, optional)
• coconut milk (240 ml, well-stirred)
• red onion (1 small, very thinly sliced)
• tomato (1 medium, seeded and diced)
• cucumber (1 small, peeled and diced)
• spring onion (2 stalks, thinly sliced)
• red chili (1 small, finely minced, adjust to taste)
• cilantro (a small handful, chopped)
• sea salt (to taste)
• black pepper (to taste)
• sugar (a small pinch, optional)

Preparation

Cut the fresh fish into neat, bite-size cubes so the cure is even and fast. Gather the lime juice and, if using, the lemon juice to start the citrus cure. Have the coconut milk ready, along with prepped vegetables: paper-thin red onion, diced tomato, diced cucumber, sliced spring onion, and minced red chili. Chop the fragrant cilantro. Keep sea salt, black pepper, and a pinch of sugar nearby for seasoning.

Method

1. Dice the fresh fish into 1 to 1.5 cm cubes. Place the cubes in a nonreactive bowl.
2. Pour the lime juice over the fresh fish and, if desired, add the lemon juice. Toss gently to coat every piece. Let it stand for 10 to 15 minutes, tossing once midway, until the edges look opaque but the centers remain slightly translucent.
3. Strain off any excess lime juice so the texture stays lively. Fold in the coconut milk until the mixture is glossy and lightly creamy.
4. Gently add the red onion, tomato, cucumber, spring onion, and red chili. Stir just enough to distribute without breaking the cubes of fresh fish.
5. Season with a measured pinch of sea salt, a few grinds of black pepper, and a tiny pinch of sugar if you like a softer edge to the citrus.
6. Finish with the chopped cilantro. Taste and adjust with more sea salt, black pepper, or a splash of lime juice to suit your palate.

Tips and Notes

• Cutting the fresh fish evenly helps it cure at the same rate in the lime juice.
• Use only very fresh, firm fresh fish; the citrus and coconut milk highlight quality.
• Balance is key: if the mix feels too tangy, add a spoon of coconut milk or a pinch of sugar; if too rich, brighten with more lime juice.
• Adjust heat by increasing or decreasing the red chili.
• Season slowly with sea salt and black pepper, tasting as you go.

Serving

Serve Ota Ika well-chilled in shallow bowls so each bite gathers some fresh fish, citrus-kissed juices of lime juice, creamy coconut milk, crisp red onion, sweet-acidic tomato, cool cucumber, bright spring onion, a spark of red chili, herbal cilantro, and the gentle lift of sea salt and black pepper. For best texture and flavor, enjoy it soon after the brief cure, ideally within 30 minutes of finishing the mix.