Kokoda
Kokoda, from above
Non vegFiji

Kokoda

Fish cured in lime and bathed in fresh coconut milk. Fiji's cool, creamy answer to ceviche.

30 minTime
27 gProtein each
mildSpice
Island ceviche3 chapters · 2 min read

Make it your way

Grandma's wayFijian lime cured fish in coconut milk.
The original
291kcalsame
27 gproteinsame
2 gfibresame
30minutessame

Kokoda.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish500 g very fresh white fish, diced
Lemon juicejuice of 6 limes
Salt1 tsp
Thick coconut milk¾ cup
Onion½ red onion, finely diced
Tomato1 large, diced
Capsicum (green capsicum, green bell pepper)½, finely diced
Green chilli1, minced
Coriander leaves (cilantro)a few leaves (optional)

Method

4 steps
  1. 1Toss the fish with salt and lime juice and refrigerate.
  2. 2Drain most of the lime juice.
  3. 3Fold in coconut milk, onion, tomato, capsicum and chilli.
  4. 4Chill briefly and serve cold.
Serve it like this

Spoon into a coconut shell or a chilled glass bowl, garnish with a chilli slice and serve with cassava chips or crackers.

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Make it a meal

What goes with Kokoda: a bread or rice, a side, something to drink and something sweet.

On the side Aloo gobi35 min
On the side Bhindi masala35 min
To drink South Indian filter coffee20 min
To drink Sol kadhi40 min
Something sweet Sakkarai pongal45 min
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