Ratiti

Ratiti, also known as rati rati, is a traditional Fijian dish. It typically consists of raw fish, often tuna or mackerel, marinated in lime juice and coconut milk. The lime juice "cooks" the fish through a process called denaturing, similar to ceviche. The coconut milk adds a creamy texture and subtle sweetness. Other common ingredients can include finely chopped onion, chili peppers for a bit of heat, and sometimes tomato. The preparation is relatively simple, involving cubing the fish and then mixing it with the other ingredients. Ratiti is usually served chilled and is a popular appetizer or light meal in Fiji, especially in coastal areas where fresh seafood is readily available. It showcases the fresh flavors of the Pacific and is a staple in Fijian cuisine. The dish's presentation often emphasizes the vibrant colors of the ingredients.