Kokoda (Fijian Fish Ceviche)

About This Recipe

Kokoda is Fiji's answer to ceviche, a dish that has graced Fijian tables for generations along the island's coastline. Fresh-caught reef fish — traditionally walu or mahi-mahi — is 'cooked' by the acid in lime juice until opaque and silky, then bathed in thick coconut cream drawn from freshly grated coconut. The interplay of sweet coconut milk, sharp citrus, and fiery chilli captures the spirit of the Pacific perfectly. Kokoda is served on special occasions and casual beach gatherings alike, often presented in half a coconut shell for dramatic effect.

Ingredients

Serves 4

• 500 gfresh firm white fish (walu or mahi-mahi), skinless, cut into 2 cm cubes
• 120 mlfresh lime juice (about 6 limes)
• 250 mlthick coconut cream
• 1small red onion, finely diced
• 1red chilli, deseeded and finely chopped
• 1green capsicum, finely diced
• 2ripe tomatoes, deseeded and diced
• 1 tspsea salt
• 2 tbspfresh coriander leaves, roughly chopped

Instructions

1. 1

   Cure the fish

   Place the fish cubes in a glass or ceramic bowl. Pour over the lime juice, ensuring all pieces are submerged. Cover and refrigerate for 2–3 hours until the fish is opaque throughout.

2. 2

   Drain

   Drain off most of the lime juice, leaving just a tablespoon or two for residual acidity.

3. 3

   Combine

   Add the red onion, chilli, capsicum, and tomatoes to the fish. Pour over the coconut cream and stir gently to combine. Season with salt.

4. 4

   Chill and serve

   Refrigerate for 30 minutes to allow flavours to meld. Garnish with coriander and serve in coconut shells or small bowls with taro chips.

Variations

• •

  Add diced cucumber for extra crunch.

• •

  Use prawns or scallops instead of white fish.

• •

  Add a splash of coconut vinegar for extra tang.

Storage

Best eaten fresh. Leftovers can be stored in the fridge for up to 12 hours.

Frequently Asked Questions