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Fiji Kokoda (fresh fish ceviche)

July 2, 2015 By Darlene at International Cuisine

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A bowl of Fijian Kokoda, a fresh ceviche in coconut cream

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 KokodaDid you know that Fiji’s waters are home to over 1500 species of sea life?  There is no telling how many types of fish are used in ceviche there.  If you would like to learn more about this beautiful islands’ nation be sure to check out “Our Journey to Fiji”  there you will also get more authentic and delicious recipes.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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Fiji Kokoda (fresh fish ceviche)

Course Appetizer
Cuisine Fiji
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 white fish filets like snapper mahi-mahi, swai etc.
  • 1/2 cup fresh lemon juice
  • 1 large ripe tomato diced
  • 1 green chili halved, de-seeded and diced
  • 1/2 brown onion diced
  • 1/4 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

 

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Filed Under: Appetizer, Fiji, Recipes

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Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

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