Entree: Indonesia – Manado / North Sulawesi – Gohu Ikan (Raw marinated tuna salad from Manado with lime, chilies, and aromatic herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) sashimi‑grade yellowfin or skipjack tuna, thinly sliced
- 3 tbsp (45 ml) fresh lime juice (or calamansi if available)
- 2 tbsp (30 ml) light palm sugar or packed brown sugar
- 1 tsp (5 g) coarse salt
- 6–8 bird's eye chiles, thinly sliced (adjust to taste)
- 3 large shallots, thinly sliced
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1 small tomato, seeded and diced, approx. 3 oz (85 g)
- 1/2 cup (10 g) kemangi (lemon basil) leaves, lightly chopped (or substitute Thai basil)
- 1 tbsp (15 ml) neutral oil (vegetable or coconut)
- Freshly ground black pepper to taste
- Cassava or prawn crackers, steamed rice, or banana leaves for serving (optional)

Show original ingredient measurements

- 1 lb (454 g) sashimi‑grade yellowfin or skipjack tuna, thinly sliced
- 3 tbsp (45 ml) fresh lime juice (or calamansi if available)
- 2 tbsp (30 ml) light palm sugar or packed brown sugar
- 1 tsp (5 g) coarse salt
- 6–8 bird's eye chiles, thinly sliced (adjust to taste)
- 3 large shallots, thinly sliced
- 2 cloves (6 g) garlic, minced
- 1 small tomato, seeded and diced, approx. 3 oz (85 g)
- 1/2 cup (10 g) kemangi (lemon basil) leaves, lightly chopped (or substitute Thai basil)
- 1 tbsp (15 ml) neutral oil (vegetable or coconut)
- Freshly ground black pepper to taste
- Cassava or prawn crackers, steamed rice, or banana leaves for serving (optional)

Instructions

1. Place the tuna on a clean board and slice thinly across the grain into bite‑sized pieces; keep chilled.
2. In a non‑reactive bowl whisk together lime juice, palm sugar, salt, and oil until sugar dissolves; taste and adjust acidity and sweetness.
3. Add the minced garlic, sliced shallots, and bird's eye chiles to the dressing and let sit 3–5 minutes to soften the shallots.
4. Gently toss the sliced tuna and diced tomato with the dressing until evenly coated; add the chopped kemangi and a crack of black pepper.
5. Let the salad rest 10–15 minutes in the refrigerator so the citrus softens the fish slightly (do not overmarinate).
6. Recheck seasoning and serve chilled on a platter or over banana leaves with crackers or steamed rice.