Ota Ika From Tonga

An island favorite, this Pacific ceviche will surprise you!

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Ota ika is a traditional dish from Tonga that shows the country's rich food history and strong connection to the sea. It's a salad made with raw fish, mixed with fresh ingredients and tasty seasonings.

People in Tonga have been making ota ika for a long time. They rely on fishing and gathering food from the land, so fish became a natural choice for making dishes that are healthy and tasty. Ota ika is often prepared with fresh fish cut into small pieces, mixed with lime juice, coconut milk, onions, tomatoes, and sometimes chili peppers for spice.

In the past, ota ika was not just about food; it was also about bringing people together.

It was served during special times like feasts, weddings, and cultural events. This dish represented plenty, hospitality, and unity among families and communities.

Ota ika reflects Tongan cuisine well – it uses local ingredients and is simple to prepare, yet full of flavor. The lime juice "cooks" the fish a bit, making it tender while keeping it fresh.

Coconut milk adds a creamy texture that balances the sourness of the lime juice. Onions and tomatoes add crunch and freshness, and chili peppers can add some heat for those who like spicy food.

This dish isn't just food; it's a way to show Tongan culture and how important sharing meals is for families and communities.

Whether you have it as a starter, main dish, or part of a big celebration, ota ika lets you experience Tonga's flavors and traditions with every bite.

Next time you want to taste Polynesian food, consider trying ota ika – a dish that brings Tongan hospitality and the ocean's bounty right to your table.

Tongan Ota Ika Recipe

Prep time 30 minutes | Cook time 10 minutes | Serves 4

Ingredients:

• 1 lb fresh fish fillets (such as tuna, mahi-mahi, or snapper), deboned and diced into small pieces - I used tuna

• 1 cup or can coconut milk

• Juice of 2-3 limes or lemons - I did a mix

• 1 small onion, finely diced

• 2 tomatoes, diced

• 1 cucumber, diced (optional)
  

• Salt and pepper to taste

• Fresh cilantro or parsley for garnish (optional)

• chili paste or pickled chili for garnish (optional)

• Lime wedges for serving

Instructions:

1. Prepare the Fish:

• Rinse the fish fillets under cold water and pat dry with paper towels. Remove any bones and skin, then dice the fish into small, bite-sized pieces.

1. Marinate the Fish:

• In a large mixing bowl, combine the diced fish with lime or lemon juice. Stir well to coat the fish evenly. Let it marinate for about 20-30 minutes. The acidity of the lime juice will slightly "cook" the fish, giving it a tender texture.

• Once the marinade is finished, pour our the liquid into a small side bowl. Doing this will let you control how sour you want your final ota ika to be

1. Mix in the Ingredients:

• After marinating, add the coconut milk, diced red onion, diced tomatoes, diced cucumbers to the bowl with the fish. Season with salt and pepper to taste. Add in reserve liquid to your liking.

1. Combine Thoroughly:

• Gently toss all the ingredients together until well combined. Taste and adjust seasoning if needed. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together.

1. Serve:

• When ready to serve, give the ota ika a final stir. Transfer to a serving dish and garnish with fresh cilantro and pickled chilis. Serve chilled with lime wedges on the side.

Enjoy your homemade Ota Ika as a refreshing appetizer or light main dish, and savor the flavors of Tonga's culinary heritage!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

Are you interested in more flavors from South East Asia? Check out the recipes below

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Thai Pad Ka Prow - A spicy ground pork and holy basil dish.

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Oceania

Marshallese Chukchuk - A simple fish and coconut rice dish

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Tongan Ota Ika - A coconut spiked ceviche that wows the palate