Coconut Cucumber Fish Ceviche

Name: Coconut Cucumber Fish Ceviche (Oka I‘A)
Prep time: 20 min
Total time: 45 min
Yield: Yield: 4 servings
Cuisine: Samoan
Ingredients: ¾ cup [180 ml] canned full-fat coconut milk, well shaken and stirred; 1½ tsp kosher salt, plus more as needed; ½ cup [120 ml] fresh lime juice; ½ lb [230 g] red snapper fillets, cut into bite-size pieces (see Tips); 2 medium tomatoes, finely chopped (about 1 cup [180 g]); 2 green onions, white and green parts thinly sliced; 2 red bird’s eye chiles, finely chopped; 1 small cucumber, peeled, seeded, and finely chopped (about 1 cup [130 g])

Oka I‘A

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

Islas

By Von Diaz

Published 2024

About

Refreshing but rich and deeply balanced, this classic Samoan dish blends fresh red snapper with lime, tomatoes, crunchy cucumber, and creamy coconut milk. Serve in individual bowls as an appetizer or snack, or pair with white rice for a more substantial meal.

Ingredients

½ lb [230 g] red snapper fillets, cut into bite-size pieces (see Tips)
½ cup<

Oceania
American Samoa
Starter
Snack
Fish course
Pescatarian
Gluten-free

Method

In a deep nonreactive bowl, combine the fish and lime juice, cover, and refrigerate for 15 minutes.

Add the green onions, tomatoes, cucumber, chiles, coconut milk, and salt and stir well to incorporate. Return to the refrigerator and chill for an additional 20 to 30 minutes. Adjust salt as needed and serve chilled.