Papeete I'a Ota (Tahitian Fish Salad)
Updated August 10, 2023
- Total Time
- 1 hour 45 minutes
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Ingredients
1 ½ pounds skinless, boneless fresh salmon fillets
1 ¾ cups freshly squeezed lime juice (approximately 14 limes)
¾ cup coconut milk (see note and recipe)
Salt to taste, if desired
Freshly ground white pepper to taste
1 cup thinly sliced onions
1 ½ teaspoons finely minced garlic
Nutritional analysis per serving (6 servings)
10 grams carbs; 62 milligrams cholesterol; 325 calories; 5 grams monosaturated fat; 5 grams polyunsaturated fat; 9 grams saturated fat; 21 grams fat; 1 gram fiber; 545 milligrams sodium; 24 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the salmon into one-inch, or slightly smaller, cubes. Put the cubes in a mixing bowl and add the lime juice. Refrigerate for at least one and one-half hours.
- Step 2
Drain the salmon and return the cubes to the bowl. Add the coconut milk, salt, pepper, onions and garlic. Stir to blend.
If you do not wish to use coconut milk, make a vinaigrette sauce with two and one-half tablespoons white-wine vinegar, eight tablespoons olive oil, and salt and pepper to taste. Pour this over the fish cubes when drained and add the onions and garlic.
Private Notes