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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


  • 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


  • 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