Kokoda (Fijian Coconut-Lime Fish Ceviche)

About This Recipe

Kokoda (pronounced ko-KON-da) is Fiji's signature dish and the Pacific's most elegant ceviche. Cubes of the freshest possible white-fleshed fish — traditionally walu (Spanish mackerel) or mahi-mahi — are cured in fresh lime juice until just opaque, drained, and then dressed in cold thick coconut cream with finely diced red onion, tomato, cucumber, chili, and coriander. It is served chilled in coconut-shell halves or small bowls at almost every Fijian celebration, from village feasts to resort restaurants. The technique is similar to Peruvian ceviche or Tahitian poisson cru, but the heavy coconut cream is what sets Fijian kokoda apart — it tames the citrus heat and gives the dish its signature creamy-tart Pacific profile.

Ingredients

Serves 4

• 500 gvery fresh sashimi-grade white fish (mahi-mahi, walu, snapper, or sea bass), skin and bones removed
• 180 mlfreshly squeezed lime juice (about 6 limes)
• 300 mlthick coconut cream, cold
• 1 smallred onion, finely diced
• 1 mediumtomato, seeded and finely diced
• 0.5cucumber, seeded and finely diced
• 1red bird's-eye chili, very finely minced (or to taste)
• 1 tspfine sea salt
• 2 tbspfresh coriander, chopped
• 1spring onion, thinly sliced (optional)

Instructions

1. 1

   Cube the fish

   Trim away any dark bloodline and pin-bones, then cut the fish into clean 1.5 cm cubes. Uniform size is important so they cure evenly.

   Use only fish that smells like the sea, not fishy — freshness is non-negotiable for any ceviche.

2. 2

   Cure

   Place the cubes in a non-reactive glass or ceramic bowl. Pour over the lime juice — it must fully cover the fish. Cover and refrigerate 25–30 minutes, stirring once at the halfway mark.

3. 3

   Drain firmly

   When the fish has turned opaque on the outside but still has a faint translucent center, tip it into a fine sieve and drain very well. Press gently to remove excess lime; over-cured kokoda becomes chalky.

4. 4

   Dress

   Return the drained fish to a clean bowl. Add the coconut cream, onion, tomato, cucumber, chili, salt, coriander, and spring onion. Fold gently to coat — the cream should pool around the cubes, not be absorbed.

5. 5

   Chill and serve

   Refrigerate 15 minutes for the flavors to marry. Taste, adjust salt and lime, and serve very cold in coconut-shell halves, small glass bowls, or scallop shells.

Variations

• •

  Kokoda vakaviti: the village-style version, made with more lime and chili and a splash of grated fresh coconut.

• •

  With prawns: substitute half the fish with quickly blanched, chopped raw prawns for a richer mix.

• •

  Smoked walu kokoda: a modern resort version using cold-smoked fish instead of cured raw — drop the lime cure entirely and use only as a finishing squeeze.

Storage

Kokoda is at its peak within an hour of dressing. It will keep refrigerated for 12 hours but the coconut cream loosens and the fish toughens. Do not freeze.

Frequently Asked Questions