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