Ceviche, known in Samoa as Oka, is one of our favourite ways to prepare fish. Others seem to be a bit wary (as I was in the beginning) because it appears to be raw fish. In reality, the fish is cooked in the acidity of lime juice.
How to do it:
1. Cut your fresh fish into small cubes
2. Add the cubes to lime juice (just enough to cover it all)
3. Soak for a couple of hours. You will see when it is cooked through because the flesh will be white and pulls apart easily. If there is still pink inside, soak for longer. The smaller the cubes, the faster they cook.
4. Mix the cooked cubes with some coconut cream, red onion, tomatoes, avocado and coriander.
If avocado is unavailable, cucumber is a good substitute.
5. Serve with a sprinkling of sweet chilli sauce.
Those who are most wary of this dish always end up eating the most once they have tasted it.
Sometimes we take limes and a container out on the boat. Once we spear a fish, we chop it up immediately and soak it straight in the lime juice. By the time we get home, it has cooked through, making the freshest of fresh ceviche!