Ota ika round 3

I've blogged about ota ika before, not long after a trip to Tonga and again more recently.  It's a dish that would be somewhere in my top 5.  So fresh, so refreshing, full of flavours straight from the outdoors.  We had gurnard cerviche (another term for ota ika) at a local restaurant, Fahrenheit (amazing, by the way!), over the weekend, so determined to whip up a batch at home for our Monday-night meal.  

This time we used snapper, but have used gurnard, trevally and tarakihi in the past as well.  The key is to use more lemon or lime than you think you need, and more herbs.  We used a kaffir lime leaf too, finely chopped.  

2 fillets fish

3 lemons, juiced

1 tin coconut cream

heaps of fresh coriander

1 kaffir lime leaf

2 tomatoes, half a telegraph cucumber, 1 red onion, 1 capsicum - finely chopped into salsa

1. Cut fish into small pieces.  Cover with lemon juice.  Cover bowl and place in fridge for several hours to cure. 
2. About an hour or 2 before ready to eat mix through all other ingredients.  Return to fridge. 
3. Serve with extra coriander and some chopped nuts or seeds.