From North MalukuFish & Seafood
Gohu Ikan (Ternate Tuna Ceviche)
Gohu Ikan
Ternate's 'sashimi' of fresh tuna cured in citrus juice, then dressed with hot coconut oil and crushed peanuts.
- Time
- 30 min
- Serves
- 4 people
- Origin
- North Maluku
- Type
- Fish & Seafood
Ingredients
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How to Make
Mix the fish with the citrus juice and salt and leave 10 minutes until the surface turns white.
Add the shallots, chillies and basil.
Heat the coconut oil until very hot and pour over the fish.
Sprinkle with peanuts, mix and serve immediately.
Kitchen tip
Use truly fresh, just-caught fish because it is not cooked over heat.
Questions
Where does Gohu Ikan (Ternate Tuna Ceviche) come from?
Gohu Ikan is a traditional dish from North Maluku (capital: Sofifi), in the Maluku region of Indonesia.
How long does Gohu Ikan (Ternate Tuna Ceviche) take to make?
It takes about 30 min in total to make 4 servings, including preparation.
What is the secret to a good Gohu Ikan (Ternate Tuna Ceviche)?
Use truly fresh, just-caught fish because it is not cooked over heat.