Duration
15 minutes
Season
Summer
Serves
4
This beautiful Tahitian dish, also known as 'ota 'ika, is about as refreshing as food gets. It takes me back to the South Pacific every time I eat it. It’s no wonder Steve called it out as his favorite recipe of MeateaterSeason 10, Part 2—it's just that special.
I made this dish for Steve and Cal with a fillet ofuhu, or parrotfish, because that’s what we'd just speared. But this dish also goes great with tuna, snapper, sheepshead, and just about any other fresh, firm, white-flesh saltwater fish. It’s very similar to aclassic cevichebut without the spice. That may sound like it'd be lacking that awesome flavor kick, but it’s thefresh, raw coconut milkthat makes it so unique and incredible.
The fresh lime, fish, and vegetables, all embraced by a creamy sweet hug of coconut, truly make poisson cru paradise in a bowl.
Ingredients
- 1 uhu, tuna, or snapper, cubed
- 1 bunch cilantro, chopped
- 3 limes, juiced
- ½ onion, diced
- 2 celery stalks, diced
- 1 cucumber, seeded and diced
- 1 yellow pepper, diced
- 1 orange pepper, diced
- 1 carrot, grated or fine diced
- 1 cup tomatoes, seeded and rough chopped
- ½ orange, juiced (optional)
- 12 oz. coconut milk, canned or fresh
- Salt, to taste
Also works with
Preparation
- After filleting and cubing your fish, place it in a bowl and generously season with salt.
- Next add chopped cilantro and lime juice to the bowl and stir.
- Prep the remaining ingredients and stir into the fish while it marinates in the salt and lime. Bear in mind that citric acid only denatures fish meat and won't necessarily kill parasites and bacteria in the same manner as cooking with heat.
- You can add the juice of half an orange at this point if you’d like, but also be sure to taste the ceviche and add more salt and lime if necessary.
- Lastly, stir in the coconut milk and enjoy with a spoon, with chips, or over rice.
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Video: Our Favorite Recipe from MeatEater Season 10, Part 2
Duration
15 minutes
Season
Summer
Serves
4
This beautiful Tahitian dish, also known as 'ota 'ika, is about as refreshing as food gets. It takes me back to the South Pacific every time I eat it. It’s no wonder Steve called it out as his favorite recipe of MeateaterSeason 10, Part 2—it's just that special.
I made this dish for Steve and Cal with a fillet ofuhu, or parrotfish, because that’s what we'd just speared. But this dish also goes great with tuna, snapper, sheepshead, and just about any other fresh, firm, white-flesh saltwater fish. It’s very similar to aclassic cevichebut without the spice. That may sound like it'd be lacking that awesome flavor kick, but it’s thefresh, raw coconut milkthat makes it so unique and incredible.
The fresh lime, fish, and vegetables, all embraced by a creamy sweet hug of coconut, truly make poisson cru paradise in a bowl.
Ingredients
- 1 uhu, tuna, or snapper, cubed
- 1 bunch cilantro, chopped
- 3 limes, juiced
- ½ onion, diced
- 2 celery stalks, diced
- 1 cucumber, seeded and diced
- 1 yellow pepper, diced
- 1 orange pepper, diced
- 1 carrot, grated or fine diced
- 1 cup tomatoes, seeded and rough chopped
- ½ orange, juiced (optional)
- 12 oz. coconut milk, canned or fresh
- Salt, to taste
Also works with
Preparation
- After filleting and cubing your fish, place it in a bowl and generously season with salt.
- Next add chopped cilantro and lime juice to the bowl and stir.
- Prep the remaining ingredients and stir into the fish while it marinates in the salt and lime. Bear in mind that citric acid only denatures fish meat and won't necessarily kill parasites and bacteria in the same manner as cooking with heat.
- You can add the juice of half an orange at this point if you’d like, but also be sure to taste the ceviche and add more salt and lime if necessary.
- Lastly, stir in the coconut milk and enjoy with a spoon, with chips, or over rice.