Kokoda (koh-kon-dah) is Fijian-style ceviche, or traditional fish ceviche. Best prepared with the day’s fresh catch (such as Walu), it’s a delectable “taste of the islands” you simply must try during your visit to Fiji.
Try it at home to be instantly transported to our island paradise, or serve it in half coconut bowls during your next tiki-themed soiree to surely wow your guests. The great thing about this recipe is you can adjust it per your liking, so if you want it more meaty you can use more fish, or if you like the bit of crunch with the tender fish increase the vegetables or try adding new flavors like carrot. Enjoy!
Dice your choice of fish into 1/2″ cubes (tip: cube the fish small enough to marinate, but large enough to keep firm. Fresh fish is always ideal!). Place the fish in a bowl and squeeze the juice from 3 limes equally over the fish, and stir. Let fish sit in lime juice for approximately 30 minutes (monitor the firmness of the fish – don’t allow to soften too much). Meanwhile, chop onion, capsicum, and celery. After 30 minutes, strain lime juice and discard, and add chopped vegetables to the fish. Add coconut milk, salt, and chili (optional) and stir. Serve immediately.
*Chef’s Secret: at Namale, our skilled chefs shred fresh coconut meat, then squeeze the milk by hand for the freshest, creamiest coconut milk – a difference you can surely taste!