Fish Ceviche (fijian Kokoda)
Fish Ceviche, also known as Fijian Kokoda, is a refreshing and flavorful dish from Oceanic cuisine. It's a popular appetizer or light meal that features raw fish marinated in citrus juices and mixed with coconut cream, fresh vegetables, and herbs.
Ingredients
- 1 lb fresh white fish fillets, such as snapper or mahi-mahi, cut into bite-sized pieces
- 1 cup lime juice
- 1 cup coconut cream
- 1 small red onion, thinly sliced
- 1 large tomato, diced
- 1 cucumber, diced
- 1-2 green chilies, thinly sliced
- 1/2 cup chopped cilantro
- Salt and pepper to taste
Instructions
- In a glass or ceramic bowl, combine the fish and lime juice. Make sure the fish is completely submerged in the juice. Cover and refrigerate for about 2 hours, or until the fish is opaque and "cooked" by the lime juice.
- Once the fish is ready, drain off the lime juice and return the fish to the bowl.
- Add the coconut cream, red onion, tomato, cucumber, green chilies, and cilantro to the bowl with the fish. Gently toss to combine.
- Season with salt and pepper to taste.
- Chill the ceviche for at least 30 minutes before serving to allow the flavors to meld.
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 Sharp knife Cutting board
Tools
Refrigerator
Serving suggestions
Serve the Fish Ceviche in small bowls or martini glasses for an elegant presentation. Garnish with extra cilantro leaves and serve with crispy tortilla chips or toasted bread.
Tips & tricks
For the best flavor, use the freshest fish available and prepare the ceviche just before serving.
Cost
$15