Serves 4-5 for nibbles
500 grams fresh fish fillets (snapper, trevally, kingfish or tuna)
½ teaspoon table salt
¼ cup lime juice
1 red capsicum, cubed
½ telegraph cucumber, cubed
1 avocado, cubed
¼ red onion, finely diced
200ml good quality coconut milk
⅓ cup chopped fresh coriander
½ teaspoon hot sauce, optional
Taro or corn chips to serve
Cut the fish into 2cm cubes and place in a large bowl. Season with salt then pour over the lime juice. Toss and set aside for 30 minutes to allow the fish to cure.
Cube the capsicum, cucumber and avocado and add to the bowl.
Finely dice the red onion and add to the bowl along with the coconut milk, chopped coriander and hot sauce. Season to taste.
Serve immediately or cover and place in the refrigerator. Ika Mata will stay fresh for 24 hours.
Serve with taro or corn chips.
This recipe was created for The Avo Tree by Olivia Galletly The Hungry Cook
