Ceviche of the pacific Islands
Ika Mata is made with fresh coconut milk or cream. You can make it fresh anywhere you can get whole coconuts. Remove and puree the meat in a blender with some water added, then strain, or run it through the vegetable juicer. If juicing peel off the brown skin on the meat or it won’t be pure white.
100 gms per person Sashimi Grade Fresh Fish (Diced)
1 Cup fresh squeezed lemon juice
1/2 cup fresh squeezed lime juice
1/2 Cup seasoned rice vinegar
1 Tbsp salt
4 green onions, white and green parts, sliced
Large Bunch of Coriander Cilantro (finely chopped stems)
Place in a blender and proces at high speed for about 1 minute.
Cut the fish into small dice and put into a bowl. Add the marinade stir and toss. Marinate at least 5 minutes (or to taste)
Strain off the juice and place the fish in the serving bowl. Add the coconut milk or cream and a little Tabasco.
Taste and add more salt and Tabasco if desired.
Add the onion, capsicum (Bell Peppers) and spring onion while reserving a little of each to garnish.
With fresh coriander(cilantro) leaves.