FOODIE: Recipe from Fiji- Fijian Kokoda (Ceviche)

FOODIE: Recipe from Fiji- Fijian Kokoda (Ceviche)


Fijian Kokoda

  • Time 10 minutes prep time
  • Serves 8 people


  • 500g white fish fillets (walu – Scomberomorus commerson, kawakawa – rockcod, or mahimahi – Coryphaena hippurus)
  • 3 large limes (or lemons)
  • 1 cup fresh coconut cream
  • 1 large onion, minced or chopped fine
  • 1 potent chilli (or teaspoon Tabasco)
  • 2 medium tomatoes, diced
  • 1 large capsicum (green pepper), diced
  • pinch salt

How to make it

  • Cut fish into bite-sized pieces. Marinate overnight in juice of limes and salt.
  • Remove from fridge and remove excess liquids, you dont have to drain it dry
  • Add coconut cream, chopped onion and chilli just before serving
  • Decorate with tomato and capsicum. Serve in a large bowl, or as individual servings on a bed of lettuce in a coconut half-shell (bilo). Note: if you refrigerate the kokoda for too long after combining the ingredients, the coconut cream will solidify.

Bookmark & Share