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Kokoda

Name: Kokoda
Total time: 40 min
Yield: Serves 4
Cuisine: Fiji
Ingredients: 400g (sashimi-grade) White Fish Fillet; 150ml Lime juice; 200ml Coconut milk; 2 Tomato; 1/2 Red Onion; 1/2 Cucumber; 1 Green Chili Pepper; A pinch Cilantro; 1 tsp Salt

Side Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Raw white fish cured in lime and tossed with coconut cream and vegetables — Fiji's traditional marinated fish.

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📖 The Story Behind This Dish

Kokoda is a traditional Fijian dish: fresh white fish is diced, cured in lime or lemon juice, and tossed with coconut cream, tomato, onion, and chili. Similar to Peruvian ceviche, its South Pacific hallmark is the mellowness of coconut. It's sometimes served in coconut shells or large seashells.

🌆 Where it's eaten: On a village beach in Fiji, women prepare the morning's catch and serve kokoda in coconut shells to welcome guests.

🥕 Ingredients (serves 4)

White Fish Fillet 400g (sashimi-grade)
Lime juice 150ml
Coconut milk 200ml
Tomato 2
Red Onion 1/2
Cucumber 1/2
Green Chili Pepper 1
Cilantro A pinch
Salt 1 tsp

👩‍🍳 Instructions

Cut the fish into 1.5cm cubes and salt.
Soak the fish in lime juice and cure in the fridge for 1–2 hours until white on the surface.
Lightly drain the juice (leave about half).
Add the diced tomato, chopped red onion, cucumber, and chopped green chili.
Pour in the coconut milk, toss, and season with salt.
Chill, plate, and top with cilantro.

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