IKA MATA - Cuisine Magazine - From New Zealand to the World

Name: IKA MATA - Cuisine Magazine - From New Zealand to the World
Ingredients: 500g firm-fleshed fish such as line-caught kingfish or line- or purse-seine caught trevally, cut into 3cm pieces; ¼ cup lime juice (or use all lemon juice); ¼ cup lemon juice; ½ cup coconut milk; 1 small red onion, finely chopped; 1-2 red or green chillies, minced; ½ punnet cherry tomatoes, quartered; ¼ telegraph cucumber, deseeded and cut into small dice; ½ red, yellow or green capsicum, diced; 1 teaspoon sea salt; ½ cup coriander leaves; hot sauce to taste

www.cuisine.co.nz

Raw fish salad masterpiece: IKA MATA, perfect for summer, marinated in lime and coconut milk, served with fresh veggies—refreshing and hassle-free from Cuisine Magazine.

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Ingredients

500g firm-fleshed fish such as line-caught kingfish or line- or purse-seine caught trevally, cut into 3cm pieces
¼ cup lime juice (or use all lemon juice)
¼ cup lemon juice
½ cup coconut milk
1 small red onion, finely chopped
1-2 red or green chillies, minced
½ punnet cherry tomatoes, quartered
¼ telegraph cucumber, deseeded and cut into small dice
½ red, yellow or green capsicum, diced
1 teaspoon sea salt
½ cup coriander leaves
hot sauce to taste