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Kokoda (Fijian Ceviche)
Kokoda (Fijian Ceviche) is a traditional Fijian recipe for a dish of fish pickled in citrus juice that's blended with onion, chillies, tomatoes and spring onion and served in a thick coconut milk base. The full recipe is presented here and I hope you enjoy this classic Fijian version of: Fijian Ceviche (Kokoda).
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Additional Time:
(+4 hours marinating)
Serves:
4
Rating: 
Tags : Chilli RecipesFiji Recipes
This is
the classic dish that most people seem to associate with Fiji, even if they don't know its name.
Ingredients:
1kg very fresh (typically walu [a local reef fish], but you can also use mahi-mahi or snapper fillet) fish fillets, skinned
Juice of 10 limes and 3 lemons
2 medium onions, finely diced
3 red chillies, minced
400g (2 cups) ripe tomato, finely chopped
6 spring onions, finely sliced
Leaves from a few coriander stems
1l (4 cups) coconut milk
1 tsp sea salt (or to taste)
Lime wedges and coconut shell to serve
Method:
Cut the skinned fish fillets into 1cm (1/2 in) dice, discarding any bloody or bruised pieces.
Place the fish in a bowl and mix with the citrus juices. Transfer to the refrigerator and marinate for 2-3 hours, or until the fish is opaque.
Drain the fish then mix in the onion, chilli, tomato, spring onion, coriander, coconut milk and salt.
Mix well to combine, place in the refrigerator to chill for at least an hour. Divide between coconut shell halves, garnish with the lime wedges and serve.
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