Oka Popo with a Tropical Twist

Ingredients

• 500g (1.1 lb) fresh seafood (such as shrimp, scallops, or fish fillets), diced 500g (1.1 lb) fresh seafood (such as shrimp, scallops, or fish fillets), diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 lime, juiced 1 lime, juiced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 mango, diced 1 mango, diced
• 1 cup (150g) pineapple chunks 1 cup (150g) pineapple chunks
• 1 cup (150g) papaya, diced 1 cup (150g) papaya, diced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 red chili, finely chopped (optional) 1 red chili, finely chopped (optional)
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 18g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the coconut milk, lime juice, grated ginger, and chopped chili (if using). Season with salt and pepper to taste.
2. 2.
   Add the diced seafood to the bowl and toss to coat it evenly with the dressing. Allow the seafood to marinate in the refrigerator for at least 30 minutes.
3. 3.
   After marinating, add the sliced red onion, diced red bell pepper, mango, pineapple, and papaya to the bowl. Gently mix all the ingredients together.
4. 4.
   Cover the bowl and refrigerate for an additional 30 minutes to allow the flavors to meld together.
5. 5.
   Before serving, garnish with fresh cilantro leaves. Serve chilled and enjoy!

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before dicing it. If using fish fillets, choose a firm-fleshed variety that can withstand marinating without falling apart.

Tips & Tricks

• For a spicier kick, add more chili to the dressing or sprinkle some chili flakes on top before serving.
• Adjust the amount of lime juice according to your taste preference. Add more for a tangier flavor or reduce it slightly for a milder taste.
• Serve the Oka Popo in chilled coconut shells for an extra tropical presentation.
• If you prefer a sweeter flavor, you can drizzle a little honey over the dish before serving.
• Feel free to experiment with different tropical fruits based on availability and personal preference.

Serving advice

Serve the Oka Popo as an appetizer or a light lunch. It pairs well with crispy tortilla chips or toasted baguette slices. For a complete meal, serve it alongside a fresh green salad or steamed jasmine rice.

Presentation advice

Present the Oka Popo in a vibrant and colorful manner by arranging the diced seafood and tropical fruits on a large platter. Garnish with fresh cilantro leaves for an added pop of green.