Ika mata (Cook Islands raw fish salad)

Viva 17/11/2009

Amanda Laird

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Serves 12

1 kg	Fish, (firm)
1 cup	Lemon, juice
1 cup	Coconut cream
1 to taste	Salt
1 to taste	Tabasco sauce
1	Red onion, finely diced
1	Red capsicum, finely diced
1	Yellow capsicum, finely diced
1	Spring onion, finely diced
1 cup	Parsley, finely chopped
1 cup	Mint, finely chopped
1 cup	Coriander, finely chopped

Cut the fish into small dice and put into a bowl. Tip over the lemon juice and stir. Cover and refrigerate for 30 minutes.
Pour the fish and the juice into a colander and drain.
Return the fish to a clean bowl and add the coconut cream, salt and Tabasco. Taste and add more salt and Tabasco if desired.
Stir through the onion, capsicum and spring onion while reserving a little of each to garnish. Refrigerate before serving in small bowls. Garnish, adding optional torn fresh coriander leaves

Makes 12 small bowls

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