Tuna gohu

Island nations the world over have found wonderful ways with raw seafood. This dish comes from Ternate in North Maluku and is often referred to as Ternate sashimi as a nod to the Japanese style of preparing fish. Given that it is slightly ‘cooked’ with a bath of acid lime, it is actually closer to Hawaiian poke, Peruvian cerviche or Filipino kinilaw. All use a base of raw fish and onions marinated in citrus or vinegar. Hawaiians add roasted candlenuts, soy sauce and spring onions (scallions