Ceviche & Ota Ika

Why is a Latin American fish salad next to a French Polynesian one combined in one recipe? Где Латинская Америка, а где острова Полинезии, верно?

Ceviche is made with cubed raw fish marinated in citrus juice, strained, combined with sliced and chopped vegetables (most commonly avocado, tomato, onion, green onion, cilantro, chili peppers), and served cold.

Ota Ika is made the same way, but with the addition of coconut milk or creme. Some of the vegetables mixed with fish are the same, and some are different (most commonly cucumber, tomato, onion, green onion, and spicy peppers). Coconut milk softens the acidity of the initial marinade and makes the dish somewhat tropical holiday dreamy and elegant.

The dish is known as kokoda in Fiji, oka in Samoa, ika mata in the Cook Islands and New Zealand, and simply poisson cru on the French islands. The word “ota” means “raw” in Samoan, Tongan, and Tahitian, although the more common term for the dish in French Polynesia is its French equivalent, “poisson cru” (literally, “raw fish”).

О важном

  • используйте сок лайма, а еще лучше key lime, mixed with orange juice (ноги у этого растут с полуострова Юкатан, и это гениально!) 
  • хочется чтобы было вкусно — не ленитесь выжимать fresh juice, и используйте такую соковыжималку (see instructional pictures), которая добавит ароматические масла из цедры цитрусовых
  • берите fresh, never frozen fish (Gulf Red Snapper is the best choice in Texas)
  • нарезать рыбу uniform cubes со стороной не крупнее 1/2″ (идеал 1 см) for even marinating
  • маринуйте рыбу в цитрусовом соке NO LONGER than 30 min, в холодильнике (при более длительном мариновании рыба начинает твердеть)
  • смешивайте рыбу с овощами перед самой подачей
  • исходя из сказанного выше, правильно сразу в цитрусовые соки добавить соль и мелко рубленный чили
Ota Ika
Ota Ika
Ota Ika
Ota Ika

Red Snapper Ceviche | Ota Ika

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: Mexican, Polynesian
Keyword: ceviche, chili pepper, citrus, coconut milk, fish, marinade, ota ika, raw, Red Snapper, vegetables
Servings: 8 portions of appetizer
Calories: 207kcal

Ingredients

for ceviche

  • 1 lb Red Snapper fillet
  • 1 cup key lime juice
  • 0.25 cup orange juice
  • 0.25 cup orange segments diced
  • 1 cup tomatoes seeded and diced
  • 0.5 cup red onion diced
  • 1 tbsp serrano finely diced
  • 2 tbsp poblano finely diced
  • 1 cup avocado diced
  • 1 tsp kosher salt
  • 4 tbsp cilantro fresh, picked leaves

for ota ika

  • 1 lb Red Snapper fillet
  • 1 cup key lime juice
  • 0.25 cup orange juice
  • 1 tbsp kosher salt
  • 2 tbsp serrano finely diced
  • 0.5 cup tomatoes seeded and diced
  • 0.5 cup cucumber seeded and diced
  • 0.5 cup baby sweet peppers assorted colors, seeded and diced
  • 0.25 cup sweet onions finely diced
  • 0.25 cup scallions finely diced
  • 0.25 cup coconut cream

Instructions

to marinate cubed fish

  • Check Red Snapper fillet for bones and remove the skin.
    Red Snapper Ceviche: Preparing fish
  • Cut the snapper fillet into uniform 1/2" or 1/3" cubes.
    Red Snapper Ceviche: Preparing fish
  • Juice key limes and orange. Reserve enough orange segments to dice a quarter of the cup. Remove seeds and membranes and finely dice serrano pepper.
    Red Snapper Ceviche: Juicing citruses
  • In a bowl, combine citrus juices, salt, and serrano. Add cubed fish. Make sure fish is completely submerged into the marinade. Refrigerate for 30 minutes.
    Red Snapper Ceviche: Marinating fish

for CEVICHE

  • Prepare vegetables. Wash them. Remove seeds and dice tomatoes. Half chili peppers, remove seeds and membranes, dice them. Peel and dice onions and scallions. Dice avocado. Pick cilantro leaves.
    Red Snapper Ceviche: Vegetables
  • Strain marinade. In a bowl, combine fish and vegetables. Taste and adjust seasoning if needed.
    Red Snapper Ceviche
  • Serve with corn tortillas or chips.
    Red Snapper Ceviche

for OTA IKA

  • Prepare vegetables. Wash them. Remove seeds and dice tomatoes and cucumbers. Half sweet and chili peppers, remove seeds and membranes, dice them. Peel and dice onions and scallions.
    Red Snapper Ceviche: Vegetables
  • Strain marinade. In a bowl, combine fish, vegetables, and coconut cream. Taste and adjust seasoning if needed.
    Ota Ika

Nutrition

Calories: 207kcal | Carbohydrates: 8g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 1350mg | Potassium: 773mg | Fiber: 3g | Sugar: 4g | Vitamin A: 946IU | Vitamin C: 41mg | Calcium: 55mg | Iron: 1mg
Red Snapper Ceviche