Ika Mata — Raw Fish in Coconut Cream

Use only very fresh tuna fillet or another firm sea fish suitable for eating raw; trim off the skin and bones, then cut the fillet into roughly 1.5 cm cubes.

Transfer the fish to a glass or other non-reactive bowl, squeeze in the lime juice, season with salt and toss. Cover and refrigerate for 1 hour, gently stirring once; the fish should turn opaque on the outside.

Drain the fish in a sieve and let all the lime juice run off, so the dish doesn't turn out too sour.

Add the coconut cream to the fish along with finely chopped red onion, diced cucumber, tomatoes and sweet red pepper.

Season with white pepper and, if needed, a little more salt; mix very gently so as not to break up the fish.

Chill the ika mata for 10–15 minutes and serve at once, while the vegetables are still crisp.