Kokoda
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The Tale of Kokoda
Story updated
Kokoda is Fiji's version of ceviche, raw fish marinated in citrus and folded with coconut cream. It belongs to a wider family of similar raw-fish-in-coconut dishes found across the Pacific Islands, including Samoa's oka and Tahiti's poisson cru, all reflecting the region's shared reliance on fish and coconut.
Ingredients
Scale:· 4 servings
- 1 lb firm white fish fillets (mahi-mahi or snapper), diced
- 1 cup fresh lime juice
- 1 cup coconut cream
- 1 small onion, finely diced
- 1 tomato, diced
- 1 red chili, finely chopped
- 1/2 cucumber, diced
- Salt, to taste
Instructions
- 1Place the diced fish in a glass bowl and cover completely with lime juice.
- 2Refrigerate for 20-30 minutes, stirring occasionally, until the fish turns opaque and firm.
- 3Drain off most of the lime juice, leaving a couple tablespoons in the bowl.
- 4Stir in the coconut cream, onion, tomato, chili, and cucumber.
- 5Season with salt to taste and toss gently to combine.
- 6Serve chilled, traditionally in a half coconut shell.
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