A delicious ceviche style appetizer from Papua New Guinea with a twist. You will love it!
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!