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.
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
- 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.
- 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.
- Chill the Kokoda in the refrigerator for another 30 minutes to allow the flavors to meld together.
- 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