Fiji Kokoda is considered to be the national dish and is found all over the islands. Fresh fish is abundant there and can be made with numerous types of fish. Any fresh white flesh fish is perfect for this easy to make delicious ceviche. What makes it different is the addition of coconut cream. In Fiji the dish is pronounced “ko-konda”. They make a “n” sound in front of the “d”. I made this dish twice so far once with mahi mahi and once with swai. Both were scrumptious! Serve it with fried taro root for an authentic Fijian experience!
Fiji Kokoda (fresh fish ceviche)
Prep time
Cook time
Total time
Author: International Cuisine
Recipe type: Appetizer
Cuisine: Fiji
Serves: 4
Ingredients
- 2 white fish filets like snapper, mahi-mahi, swai etc.
- ½ cup fresh lemon juice
- 1 large ripe tomato, diced
- 1 green chili, halved, de-seeded and diced
- ½ brown onion, diced
- ¼ cup coconut cream
- salt and pepper to taste
- lettuce leaves for serving
Instructions
- Make sure the skin is removed from the filets and cut into bit sized pieces
- Place the fish and lemon juice in a ceramic or glass bow and toss to combine
- Cover with plastic wrap and place in the refrigerator overnight (at least 8 hours)
- The fish will turn white when it is ready.
- Add the tomatoes, chili, onion, coconut cream to the marinated fish and gently stir to combine
- Season with salt and pepper to taste
- Line a serving bowl with lettuce leaves and spoon the kokoda onto the leaves.
- Serve with fried taro root for an authentic Fijian experience
