📝 About This Recipe
Kokoda is the crown jewel of Fijian cuisine, a refreshing and sophisticated take on ceviche that balances the sharp acidity of citrus with the rich, velvety embrace of fresh coconut cream. Unlike its Latin American cousins, Kokoda uses thick coconut milk to mellow the lime, creating a silky sauce that perfectly complements the firm, white flesh of ocean-fresh fish. This dish is a masterclass in tropical balance, offering a bright, creamy, and mildly spicy experience that transports you straight to the shores of the South Pacific.
🥗 Ingredients
The Fish
- 1.5 lbs Fresh White Fish Fillet (Mahi-mahi, Walu, Snapper, or Sea Bass; skinned, deboned, and cut into 1/2-inch cubes)
- 1 cup Fresh Lime Juice (Approximately 8-10 limes; must be freshly squeezed)
- 1 teaspoon Sea Salt (To help draw out moisture during the curing process)
The Coconut Dressing
- 1.5 cups Thick Coconut Cream (Full-fat, preferably fresh or high-quality canned (unsweetened))
- 1 small Red Onion (Very finely diced)
- 3 stalks Spring Onions (Thinly sliced on the bias)
- 1-2 pieces Red Bird's Eye Chili (Seeded and minced for a gentle heat)
- 2 medium Roma Tomatoes (Seeded and finely diced)
- 1/2 piece Green Bell Pepper (Finely diced for crunch)
- 1 teaspoon Fresh Ginger (Grated into a fine paste)
- 1/2 teaspoon Black Pepper (Freshly cracked)
For Garnish
- 1/4 cup Fresh Cilantro (Roughly chopped)
- 1 piece Lime Wedges (For serving)
👨🍳 Instructions
-
1
Begin by selecting the freshest fish possible. Pat the fillets dry with paper towels and cut them into uniform 1/2-inch cubes to ensure even curing.
-
2
Place the cubed fish in a non-reactive glass or ceramic bowl. Avoid metal bowls as the acid from the lime can react with the material.
-
3
Pour the fresh lime juice over the fish until it is completely submerged. Sprinkle with the sea salt and toss gently to coat.
-
4
Cover the bowl with plastic wrap and refrigerate. Let the fish 'cook' in the acid for at least 2 hours, or up to 4 hours, until the flesh turns opaque and firm to the touch.
-
5
While the fish cures, prepare your vegetables. Finely dice the red onion, tomatoes, and bell pepper, ensuring they are smaller than the fish cubes for a refined texture.
-
6
Once the fish is ready, drain the lime juice thoroughly. Some Fijian chefs prefer to leave a tablespoon of juice for extra zing, but traditionally most is discarded to prevent over-curing.
-
7
In a separate large mixing bowl, combine the thick coconut cream, grated ginger, minced chili, and cracked black pepper.
-
8
Add the drained fish to the coconut cream mixture and fold gently with a spatula.
-
9
Incorporate the diced red onion, spring onions, tomatoes, and bell peppers into the mixture, tossing lightly to distribute the colors evenly.
-
10
Taste the Kokoda. If it needs more brightness, add a teaspoon of fresh lime juice; if it needs more savory depth, add a pinch more salt.
-
11
Chill the finished dish in the refrigerator for another 15-20 minutes to allow the flavors to meld together perfectly.
-
12
Transfer to chilled serving bowls or, for an authentic island presentation, serve inside cleaned coconut shells or large sea shells.
-
13
Garnish generously with fresh cilantro and an extra sprinkle of spring onions before serving immediately.
💡 Chef's Tips
Always use the freshest, sushi-grade fish available to ensure the best texture and safety. Don't over-marinate the fish; if left in lime juice overnight, the fish will become tough and rubbery. If you can't find fresh coconut cream, use a canned version that hasn't been shaken so you can scoop the thick cream off the top. Adjust the number of chilies based on your heat preference; removing the seeds provides the flavor without the intense burn. Ensure all your vegetable components are chilled before mixing to keep the dish at a refreshing temperature.
🍽️ Serving Suggestions
Serve inside a hollowed-out coconut half for a stunning tropical presentation. Pair with crispy taro chips or sweet potato crackers for a delightful textural contrast. Accompany with a chilled glass of Sauvignon Blanc or a crisp, cold lager. Serve as a light lunch alongside a simple green salad with a citrus vinaigrette. Provide extra lime wedges and hot sauce on the side for guests to customize their spice and acid levels.