Fresh raw fish cured in lime juice and stirred through creamy coconut cream — the Pacific's answer to ceviche.
Kokoda is one of the most beloved dishes across Melanesia and Polynesia. In the Solomon Islands, the fish — typically fresh mahi-mahi or wahoo — is cut into small cubes and cured in fresh lime juice until opaque, then folded through thick coconut cream with chilli, spring onion, and tomato. The result is clean, cool, and intensely tropical.
Serves 4
Place diced fish in a non-reactive bowl, pour over lime juice, and stir to coat. Refrigerate for 15–20 minutes until fish turns opaque.
Pour off most of the lime juice, leaving about 1 tablespoon.
Stir in coconut cream, tomatoes, spring onions, and chilli.
Season with salt, then spoon into coconut shells or glasses and serve chilled.
Use only sashimi-grade or very fresh fish.
Do not over-cure — 20 minutes is plenty.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add diced cucumber for crunch.
Use calamansi juice instead of lime.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Eat within 2 hours of mixing with coconut cream.
Kokoda (also called ika mata in other Pacific languages) is considered one of the oldest Pacific preparations, predating European contact. Its name differs island to island but the technique is consistent.
The acid 'denatures' proteins similar to cooking, but it is not heat-cooked. Use the freshest fish available.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (200g / 7.1 oz) · 4 servings total
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