Oka I'a - Fish Salad

Fijian 'kokoda', Tahitian 'poisson cru', and Hawaiian 'poke' are all delicious variations of the same dish. The Samoan version is oka i'a.
Everything about this dish is according to personal taste, so you'd be hard-pressed to find two people that make it exactly the same.
However, three elements are common across all recipes. Firstly, you need fresh seafood, emphasis on FRESH. How fresh? Well, preferably the specimen you use was swimming in the ocean the same morning of the day you're going to cook. Frozen, canned or any other kind of preserved seafood will just not work for this recipe.
Secondly, you need citrus juice, the acid that flavours and 'cooks' the fish. Samoans commonly use lime or lemon juice. (In South American ceviche, some people use bitter orange, so if you're feeling creative or want to get in touch with your South American side, why not give it a go?) The third element of oka i'a is a selection of vegetables or even just one. If you simply add onions and nothing else, that's still oka.

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