Papeete I'a Ota (Tahitian Fish Salad)

Name: Papeete I'a Ota (Tahitian Fish Salad)
Total time: 1 h 45 min
Yield: Six servings
Cuisine: thai
Ingredients: 1 1/2 pounds skinless, boneless fresh salmon fillets; 1 3/4 cups freshly squeezed lime juice (approximately 14 limes); 3/4 cup coconut milk (see note and recipe); Salt to taste, if desired; Freshly ground white pepper to taste; 1 cup thinly sliced onions; 1 1/2 teaspoons finely minced garlic

By Craig Claiborne

Updated Aug. 11, 2023

Total Time: 1 hour 45 minutes
Rating: 4(6)
Comments: Read comments

Featured in: SUMMER TREAT; PLANNING THE PICNIC

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

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

Opt out or contact us anytime. See our Privacy Policy.

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.

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.