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+ servings
bowls filled with kokoda fish swimming in coconut milk

Kokoda Fish

A delicious ceviche style appetizer from Papua New Guinea with a twist.  You will love it!
Course Appetizer
Cuisine Papua New Guinean
Prep Time 20 minutes
marinating time 8 hours
Servings 4
Calories 395kcal
Author Darlene at International Cuisine


  • 2 lbs white fish filet cut into bite size pieces
  • 1 cup lemon juice fresh squeezed
  • 1 clove garlic minced
  • 3/4 cup coconut cream
  • 2 eggs hard-boiled, diced
  • 1/2 medium red onion sliced
  • 1 cucumber peeled, seeded and diced
  • 1 tomato diced


  • Put the fresh white fish pieces in a non-reactive container and pour over the fresh lemon juice.  Cover and refrigerate, stirring occasionally to make sure all sides of the fish are cooked.
  • Remove the fish and completely drain the lemon juice the fish was cooked in.
  • Mix the minced garlic with coconut cream and set aside. 
  • To the fish, stir in gently the hard-boiled egg, tomato, cucumber and red onion.
  • Put the kokoda fish into four separate serving bowls and pour over the coconut cream. 
  • Serve with fried taro root chips or fried plantains for an authentic Papua New Guinean treat!


Calories: 395kcal | Carbohydrates: 10g | Protein: 45g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 179mg | Sodium: 159mg | Potassium: 1350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 34mg | Calcium: 71mg | Iron: 2.6mg