Fijian Ceviche (kokoda)

Fijian Ceviche, also known as Kokoda, is a traditional Fijian dish that features fresh fish marinated in citrus juices and mixed with coconut cream, onions, tomatoes, and chili. This refreshing and flavorful dish is perfect for warm weather and is a popular appetizer or light meal in Fiji.

Fijian Ceviche (kokoda)

Ingredients

  • 1 lb fresh white fish fillets, cut into bite-sized pieces
  • 1 cup lime juice
  • 1 cup coconut cream
  • 1 small red onion, thinly sliced
  • 2 tomatoes, diced
  • 1-2 green chilies, thinly sliced
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a glass or ceramic bowl, combine the fish and lime juice. Make sure the fish is completely submerged in the lime juice. Cover and refrigerate for at least 2 hours, or until the fish turns opaque and "cooked" in the lime juice.
  2. Once the fish is ready, drain off the lime juice and add the coconut cream, red onion, tomatoes, and green chilies. Season with salt and pepper, then gently mix everything together.
  3. Chill the Kokoda in the refrigerator for another 30 minutes to allow the flavors to meld together.
  4. Before serving, garnish with fresh cilantro and additional chili slices if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
0 minutes
Total time:
20 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Fat
15g
Carbohydrates
10g

Supplies

Glass or ceramic bowl Refrigerator

Tools

Knife Cutting board Measuring cup Serving bowl

Serving suggestions

Serve the Fijian Ceviche (Kokoda) in small bowls as an appetizer or alongside steamed rice as a light meal.

Tips & tricks

For the best flavor, use the freshest fish available and adjust the amount of chili to your preferred level of spiciness.

Cost

$15