Ika Mata

Ika mata Photo: Arnaud 25, CC BY-SA 4.0 via Wikimedia Commons

**The secret to great Ika Mata is to net let the fish marinate too long in the citrus juices. Serve with a bowl of crisp tortillas or lettuce cups.

Ika Mata

Serves a crowd of 8 -10 people

Ingredients

1 kg very fresh snapper fillet, skinned
10 limes and 3 lemons, for the juice
2 medium-sized onions, finely diced
3 red chillies, seeded and finely chopped
4 large ripe tomatoes, seeded and finely chopped
1 bunch of several spring onions, finely sliced
a few stems of coriander leaves
1 litre coconut milk
lime wedges and tortillas to serve

Method

Cut the fish into 1 cm dice, discarding any bloody tissue.

In a bowl, mix the fish and the citrus juices and chill to marinate for two to three hours, or until the fish is opaque.

Drain the juices from the fish and add the onion, chilli, tomato, spring onion, coriander, coconut milk and a good tablespoon of sea salt.

Mix well, chill well and serve with lime wedges and crisp tortillas