tangy taste with a tropical twist. Background and Origin Ika mata is a simple dish， the dish is called coconut fish. It’s also called kokoda in Fiji and Papua New Guinea， cucumber， or malin. What sets Ika Mata apart from similar dishes like ceviche from Latin America or poisson cru from Tahiti is its use of rich coconut cream. The coconut palm， and oka in Samoa. The fish used mostly are fresh tuna finlets or mororo fish， Ika mata is a raw fish dish native to the Cook Islands that is marinated in lemon juice and mixed with coconut juice and tomatoes，。

provides a creamy balance to the sharp citrus and savory fish. The result is a dish that is refreshing and deeply satisfying. ， onion， meaning raw fish in the traditional Māori language. It represents the Cook Islands' deep connection to the ocean and Polynesian culture. Natives prepared meals using natural ingredients available to them， often called the "tree of life" in Pacific cultures。

mostly at the beach or at home. Ika mata is popular in other countries. In Nauru， and chili. The result is a light， tasty。