'Ota Ika, Tonga's Traditional Ceviche from Oceania

'Ota Ika is the most traditional dish in Tonga, an island nation in Oceania.

Ota means raw, and ika means fish.

The first settlers of Polynesia depended on the sea for survival, so eating freshly caught fish was a common practice. Before the arrival of Europeans, the simplest way to eat fish was to cut it into pieces and enjoy it fresh, without any seasoning. Over the centuries, influenced by trade and contact with other cultures, Polynesians adapted this tradition to create 'Ota Ika. The dish gradually evolved into its current form by incorporating ingredients introduced by explorers and international traders.

The technique of marinating fish in lemon or lime juice was adopted, resulting in a preparation similar to Latin American ceviche or Hawaiian poke. It is easy to see that dishes of this kind, with regional variations, are found all along the Pacific coast and throughout the islands.

The Polynesian version has its own distinctive touch: coconut milk, which balances the citrus acidity.

Several years ago, I shared another similar recipe on the blog: Kokoda from Fiji. There are a few differences between 'Ota Ika and Kokoda. In Tonga, chili is not usually added, nor are bell peppers.

Today, 'Ota Ika has become a symbol of Tongan cuisine and hospitality. It is traditionally prepared for community celebrations and family gatherings.

Ingredients:

- 1 swordfish or tuna steak.(Freeze the fish for a few days beforehand to eliminate the risk of anisakis parasites).

- 3 Tomatos.

- 1 Cucumber.

- 1 Onion.

- 2 Cups coconut milk.

- 1/4 Cup lemon juice.

- Chinese chives (or spring onion).

Instructions:

1- Cut the swordfish steak into small cubes and place them in a bowl with the lemon juice. Add enough juice to completely cover the fish. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. For the best results, leave it to marinate overnight so the acid fully "cooks" the fish.

The container you use to marinate the fish should not be made of plastic or metal, as the lemon juice can react with the material. Use a glass or ceramic bowl instead.

2- Transfer the fish to another bowl, discarding the lemon juice. Add the coconut milk. If you prefer a tangier flavor, you can mix in some of the reserved lemon juice with the coconut milk.

Dice the cucumber, tomatoes, onion, and Chinese chives (or spring onion), then add them to the fish. Mix everything well.

Serve as it is, or pair it with steamed rice for a more substantial meal.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

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