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Rarotongan raw fish salad with coconut cream

An Olive Oil Recipe

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Prep Information

Prep Time

360 minutes

Cook Time

15+ minutes


4 people


  • 800 g (about 1.7 lbs) firm white fish (snapper, cod)
  • 5-6 lemons, to make 120 mL lemon juice (about 8 TBSP)
  • 1 carrot, grated
  • 4 spring or green onions, chopped
  • 200 mL coconut milk (about 6.7 oz)
  • 4 TBSP lime oil
  • salt and pepper
  • 1/2 iceberg lettuce
  • handful of fresh cilantro
  • fresh chilies (optional)
  • chopped tomatoes (optional)


  • Chop fish into bite-sized pieces and cover with fresh lemon juice. Cover with lemon halves and refrigerate overnight in a glass bowl. Stir at least once.
  • Remove and drain fish from the lemon juice and mix with other ingredients in a bowl.
  • Stir in some fresh lemon juice to coat. Season to taste. Serve slightly chilled over lettuce leaf sprinkled with fresh chilies, tomatoes and cilantro.
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