Kokoda (Fijian Ceviche) Recipe

Kokoda

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. 

Notes:

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)

Kokoda

Recipe adopted from Fiji High Commission Australia and taste.com.au.  The amounts below are approximations, please adjust to suit your preferences. 

Ingredients

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

Directions

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

Kokoda

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