Appetizers
Kokoda (Fijian Coconut-Lime Fish Ceviche)
The Quirky Foodster Team
Ingredients
- 500 g (1 lb 2 oz) Firm white fish fillet (mahi-mahi or snapper), diced
- 180 ml (3/4 cup) Lime juice, freshly squeezed
- 250 ml (1 cup) Coconut cream
- 1 medium Tomato, diced
- 1/2 medium Red onion, finely diced
- 1/2 medium Cucumber, diced
- 1 small Chilli, finely chopped
- 1/2 tsp Salt
Method
- Dice fish into small even cubes and place in a non-reactive bowl.
- Pour lime juice over the fish, ensuring all pieces are submerged.
- Refrigerate for 20–30 minutes until the fish turns opaque, stirring once.
- Drain most of the lime juice, leaving a couple of tablespoons.
- Fold in coconut cream, tomato, onion, cucumber, chilli and salt.
- Chill for 10 minutes before serving in small bowls or half coconut shells.
Introduction: Kokoda is Fiji’s most celebrated national dish: fresh raw fish ‘cooked’ in citrus juice, then bathed in coconut cream with vegetables.
Cultural Background: Kokoda is Fiji’s most celebrated national dish: fresh raw fish ‘cooked’ in citrus juice, then bathed in coconut cream with vegetables. Traditionally served at gatherings, feasts and along the coast wherever fresh fish is abundant.
Tips: Use the freshest fish possible, as the acid marinates rather than cooks with heat. Don’t over-marinate — beyond 30 minutes the fish can become rubbery.
Variations: Add diced mango for a sweeter twist popular in resorts. Use octopus instead of fish for Kokoda ni Sucva (octopus kokoda). No authentic vegetarian version exists; the dish is defined by raw fish.
Storage: Best eaten fresh; refrigerate leftovers no longer than a few hours.
Reheating: Not applicable — served cold.
FAQs:
Q: Is the fish actually raw?
A: The citrus acid denatures the proteins, giving a cooked texture and appearance without heat.
Q: What fish works best?
A: Any very fresh, firm white fish — mahi-mahi, snapper or trevally are traditional choices.
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