Monday, January 30, 2012

Kokoda (Fijian Ceviche) Recipe

Kokoda, pronounced kokonda, is the Fijian version of a ceviche. The main difference between kokoda and other similar raw fish dishes is that kokoda has coconut milk.

Kokoda, usually served as a starter, is very refreshing and fresh tasting, with a good hit coming from the chilies. It is typically served during summer, since it is always summer in Fiji. Kokoda is also great on a cold winter day, as long as you are sitting in your warm house!

Since the fish is marinated for a long period of time it gets firm and slightly chewy, in a good way. 

  1. Most recipes suggest adding onions and chili after the fish has been marinated. I added this right at the start because I preferred the onions to get pickled
  2. After the fish has been marinated, you can either throw away the liquid and add fresh lemon juice or keep it. I kept it
  3. It is best to use a firm white flesh fish. I used arctic char. Other possible alternatives include snapper or Spanish mackerel.
  4. I used frozen fish. I used to think that fresh fish is safer. After doing research I realized that frozen fish is safer. Freezing is often used to kill parasites. According to European Union regulations, freezing fish at −20°C (−4°F) for 24 hours kills parasites. The U.S. Food and Drug Administration (FDA) recommends freezing at −35°C (−31°F) for 15 hours, or at −20°C (−4°F) for 7 days (source: wikipedia)
Recipe adopted from Fiji High Commission Australia and  The amounts below are approximations, please adjust to suit your preferences. 

400g fish fillets, skinned and deboned (preferably firm white fish)
70-80ml fresh lemon juice
50ml coconut cream
½ onion, diced
1 or more fresh chillies, finely chopped 
Salt & freshly ground black pepper

  1. Cut the fish into 1cm pieces.
  2. Place the fish, onions, chili and lemon juice in a large ceramic or glass bowl, and toss to combine. Cover and place in the fridge for 8 hours or overnight to marinate, tossing occasionally. The fish will be white when ready.
  3. Just before serving, add coconut cream, salt and pepper and stir gently to combine
  4. Garnish with diced tomatoes or peppers, optional


    1. Wow... i can only imagine the flavors in this dish! I bet there are fireworks in your mouth! I would keep the marinade too... with all that flavor! And that's very interesting about fresh vs. frozen fish... Thanks for sharing!

    2. This sounds interestingly delicious!
      Fiji has tons of coconut so I can understand the addition. I wouldn't mind it without as well. Sounds just as good!

      1. Thank you. It would be delicious even without coconut milk. Yes Fiji has tons of coconut, along with fish and lemons:)

    3. Oh this looks so good, got me with the coconut milk

    4. it looks so fresh and delicious!

    5. This delectable. Thanks for this wonderful post :)

    6. 3 Studies PROVE Why Coconut Oil Kills Belly Fat.

      The meaning of this is that you literally get rid of fat by consuming Coconut Fat (including coconut milk, coconut cream and coconut oil).

      These 3 studies from large medical magazines are sure to turn the traditional nutrition world around!


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