OKA L’A (COCONUT CUCUMBER FISH CEVICHE)

This classic dish from American Samoa showcases three ingredients ubiquitous to the territory: coconut, lime and seafood freshly harvested from the Pacific. Variations are sold at restaurants and hole-in-the-wall cafes throughout the islands.

Von Diaz’s recipe calls for red snapper, but you can substitute other fresh mild fish such as sea bass, mahi mahi or ahi tuna, or even blanched shrimp. Bird’s eye chiles, also known as Thai chiles, are small hot peppers. Purchase them at stores that carry Asian groceries or substitute 2 teaspoons finely chopped serrano peppers.

Serve the ceviche in individual bowls as an appetizer or snack, or pair with white rice for a more substantial meal.

1/2 pound skinless red snapper, cut into bite-size pieces

1/2 cup fresh lime juice

3/4 cup canned full-fat coconut milk, well shaken and stirred

2 Roma tomatoes, finely chopped (about 1 cup)

1 medium cucumber, peeled, seeded and finely chopped (about 1 cup)

2 green onions, white and green parts thinly sliced

2 red bird’s eye chiles, finely chopped

1 1/2 teaspoons Morton’s kosher salt, plus more as needed

In a medium glass or stainless steel bowl, combine snapper and lime juice, cover, and refrigerate 15 minutes.

Add coconut milk, tomatoes, cucumber, green onions, chiles and salt and stir well to incorporate. Return to the refrigerator and chill an additional 20 to 30 minutes. Taste for seasoning and add salt if needed. Serve chilled.

Makes 3 cups.

Per 1/2 cup serving: 121 calories (percent of calories from fat, 55), 9 grams protein, 5 grams carbohydrates, 3 grams total sugars, 1 gram fiber, 8 grams total fat (6 grams saturated), 14 milligrams cholesterol, 312 milligrams sodium.

C. W. CAMERON FOR THE AJC