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!
Did 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.
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- 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
- 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
