Oka i'a

Oka i'a is raw fish marinated in lime juice and dressed with coconut cream, the Samoan version of ceviche.

Oka i'a is a dish from Samoa that follows the same method as ceviche, the raw-fish dish best known from Peru and Mexico. The fish is cured in citrus rather than cooked. The Samoan version adds coconut cream, which gives it a rich, creamy finish.

What it really is

Cubes of fresh raw fish are covered in lime juice and left until the flesh turns firm and opaque. Coconut cream is then stirred through, and finely diced onion, tomato and cucumber are added. The fish stays raw in the middle. The lime changes its texture and colour, but it does not make raw fish safe the way cooking does, so the freshness and handling of the fish matter more here than in a cooked dish. Recipes vary in how much coconut cream and lime they use.

How it's served

• Chilled, straight from the fridge, and made shortly before it is eaten.
• In a shallow bowl, with the coconut cream spooned over the fish and the vegetables mixed through.
• As a starter or a side, eaten with a spoon or fork.

How to write it on the menu

• Name the fish and say on the menu that it is raw. Guests want to know the species, and fish sold for raw eating is often frozen first to reduce parasite risk.
• Flag fish as an allergen, and name coconut cream as an ingredient, since some guests avoid coconut.
• List the standard ingredients: lime, onion, tomato, cucumber and coconut cream. Show any added chilli or extra sauce as a separate item.
• State the portion weight if it is sold as a starter, and say whether the coconut cream can be left out.