Fijian Coconut Fish Ceviche

This traditional Fijian kokoda is a vibrant raw fish dish cured in bright citrus juice and folded through creamy coconut milk, with crisp vegetables and a fiery chili kick. Served chilled, it is light, refreshing, and perfect for warm tropical evenings or as a stunning starter.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 22 gFat
• 17 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 3 gSugar
• 26 gProtein
• 320 mgSodium
• 480 mgPotassium
• 35 mgCalcium
• 1.5 mgIron
• 25 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the fish and citrus cure

• 1 lb (450 g) skinless firm white fish such as mahi-mahi, snapper, or sea bass, diced into 1/2-inch cubes
• 1/2 cup freshly squeezed lime juice (about 5 limes)
• 1/4 cup freshly squeezed lemon juice
• 1/2 tsp fine sea salt

For the coconut dressing and mix-ins

• 1 cup well-stirred full-fat coconut cream
• 1 large ripe tomato, seeded and finely diced
• 1/2 small red onion, very finely diced
• 1/2 English cucumber, peeled and diced
• 1-2 red bird's-eye chilies, seeded and minced
• 2 tbsp finely chopped fresh cilantro
• 1 tbsp finely chopped fresh parsley
• Freshly ground black pepper, to taste

For serving

• Lime wedges
• Extra cilantro leaves
• Thin slices of red chili

Directions

1. Combine the diced fish, lime juice, lemon juice, and salt in a non-reactive glass or ceramic bowl, making sure the juice mostly covers the fish; refrigerate for 25-30 minutes, until the fish turns opaque and firm.
2. Drain off about two-thirds of the citrus juice, leaving just enough to keep the fish moist; gently fold in the coconut cream until the fish is evenly coated.
3. Add the diced tomato, red onion, cucumber, chilies, cilantro, and parsley; stir gently to combine without breaking up the fish cubes, then season with black pepper and an extra pinch of salt if needed.
4. Cover and chill the kokoda for at least 15 minutes so the flavors meld and the coconut cream thickens slightly.
5. Taste and adjust the balance of lime, salt, or chili just before serving; the dressing should taste bright, creamy, and gently spicy.
6. Spoon into small chilled bowls, traditional half coconut shells, or lettuce cups, then garnish with extra cilantro leaves, a slice of red chili, and a lime wedge on the side.
7. Serve immediately while still cool, accompanied by cassava chips, taro crisps, or warm flatbread if desired.
8. Store any leftovers in the refrigerator and consume within 24 hours, as the fish will continue to firm up in the citrus.

Cook’s Notes

• Always use the freshest sushi-grade fish you can find, since this dish is served raw; ask your fishmonger for fish that is safe to eat uncooked.
• Do not over-marinate the fish in citrus beyond 30 minutes or it will become chalky and lose its tender, silky texture.
• For an authentic presentation, serve the kokoda in halved young coconut shells lined with lettuce leaves.
• If coconut cream splits when mixed with the cold fish, briefly whisk in 1 teaspoon of warm water to bring it back together.
• Adjust the number of chilies to taste; traditional Fijian kokoda has a noticeable heat, but you can remove the seeds for a milder version.

More Fiji Recipes You’ll Love

Craving more flavors from Fiji? Try these traditional recipes:

• Fijian Earth Oven Feast with Fish, Chicken, and Root Vegetables
• Fijian Coconut Cream Taro Leaf Parcels
• Fijian Taro Leaf Coconut Cream Stew

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