VIDEO: OUR FAVORITE RECIPE FROM MEATEATER SEASON 10, PART 2 …
This beautiful Tahitian dish, also known as ‘ota ‘ika, is about as refreshing as food gets. It takes me back to the South Pacific every time I eat it. It’s no wonder Steve called it out as his favorite recipe of Meateater Season 10, Part 2—it’s just that special.
I made this dish for Steve and Cal…
Provided by: Kimi Werner
Yield: 4
Ingredients:
| 1 uhu, tuna, or snapper, cubed |
| 1 bunch cilantro, chopped |
| 3 limes, juiced |
| ½ onion, diced |
| 2 celery stalks, diced |
| 1 cucumber, seeded and diced |
| 1 yellow pepper, diced |
| 1 orange pepper, diced |
| 1 carrot, grated or fine diced |
| 1 cup tomatoes, seeded and rough chopped |
| ½ orange, juiced (optional) |
| 12 oz. coconut milk, canned or fresh |
| Salt, to taste |
Steps:
- After filleting and cubing your fish, place it in a bowl and generously season with salt.
- Next add chopped cilantro and lime juice to the bowl and stir.
- Prep the remaining ingredients and stir into the fish while it marinates in the salt and lime. Bear in mind that citric acid only denatures fish meat and won’t necessarily kill parasites and bacteria in the same manner as cooking with heat.
- You can add the juice of half an orange at this point if you’d like, but also be sure to taste the ceviche and add more salt and lime if necessary.
- Lastly, stir in the coconut milk and enjoy with a spoon, with chips, or over rice.