Kokoda (Fijian Ceviche)

Fiji''s national dish — raw fish marinated in lime and coconut cream.

Ingredients

• 1 lb firm white fish (mahi-mahi, snapper), cubed
• 1 cup fresh lime juice
• 1/2 cup coconut cream
• 1 tomato, diced
• 1/2 red onion, thinly sliced
• 1 red chili, minced
• 1/2 cucumber, diced
• Salt
• Coconut shell for serving (traditional)

Method

1. Toss fish with lime juice and salt. Marinate 15-20 min until fish turns opaque.

2. Drain most of the lime juice.

3. Add coconut cream, tomato, onion, chili, cucumber. Toss gently.

4. Serve chilled, traditionally in a coconut shell.

What You're Practicing

• Kokoda is Fiji''s version of ceviche — the coconut cream addition makes it distinctly Pacific Island.
• The lime juice ''cooks'' the fish through acid denaturation — same science as Peruvian ceviche.