This traditional dish from Tahiti called i´o ota ( in Tahitian language) is comparable to the Ceviche on the Pacific coast of Latin America. This dish is usually prepared with fresh tuna or other fish like mahi mahi.The fish is seasoned with coconut milk and lemon and let to marinate for 20 minutes as a basis. The raw fish is ” cooked ” by the lemon juice.
Last year as I was travelling to New Zealand, I attended the Pacific festival in Auckland. I had the opportunity to taste this dish for the first time and came back home with a cooking book containing the recipe and ready to be tested in my norwegian kitchen.
Living in Norway I obviously needed to adapt the recipe with the most available fish here in Norway .. cod ! – we are so lucky to live in a region which has one of the best vegetable in the country-.
Ingredients – ( 4 people)
- 300 g raw fish ( in my case cod but if you are lucky enough tuna, mahi mahi or tarakihi)
- 200 g cucumber
- 100 g spring onion
- a can of fresh coconut cream
- 1 lemon juice ( I prefer the juice of lime)
- 1 chilli
- 3 tomatoes
- fresh coriander leaves and dried grated coconut flesh
Cut the fish in small chunk, then the cucumber, the tomatoes and the spring onion and place in a non metallic bowl.
Mix the coconut cream, the juice of lime and the chilli finely chopped and pour over the fish. Gently mix the fish and let it marinate in the fridge overnight.
Serve with freshly chopped coriander leaves.