Papeete I'a Ota (Tahitian Fish Salad)
- Total Time
- 1 hour 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Six servings
- 1½pounds skinless, boneless fresh salmon fillets
- 1¾cups freshly squeezed lime juice (approximately 14 limes)
- ¾cup coconut milk (see note and recipe)
- Salt to taste, if desired
- Freshly ground white pepper to taste
- 1cup thinly sliced onions
- 1½teaspoons finely minced garlic
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
320 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 24 grams protein; 541 milligrams sodium
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.
Powered byPreparation
- 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.
Tip
- 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.
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