Fiji Fire kokoda - Fijian ceviche
Kokoda is a traditional Fijian dish often made in the village by combining the catch of the day, lemons/lime and coconuts from wild trees, as well as vegetables and herbs from the garden.
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 more crunch with the tender fish increase the vegetables or try adding new flavours like ginger.
We serve you here our Fiji Fire Kokoda, a burst of flavours and colours that will equally charm your palate and your eyes. Enjoy!
PREPARATION TIME: 1 hour
WHAT YOU NEED (for 2 people)
- 150g fresh Spanish mackerel, snapper, or mahi-mahi
- 1 teaspoon of FIJI FIRE Original or Fiji Fire Tropical (for a pineapple twist!)
- 1 cup coconut milk
(fresh coconut milk is preferable, if not available, we recommend KARA Rich and Creamy)
- 1 cup fresh lime juice
- 2 lime wedges
- 1/2 red onion
- 1 large tomato
- 1/2 cucumber
- 1 yellow capsicum
- 1 tablespoon coriander
- 1 tablespoon spring onion
- Salt and pepper to taste
- Coriander leaves, 2 lime wedges, and a couple splash of Fiji Fire to garnish
THE METHOD
- Cut fish into 1 cm cubes and place in a bowl
- Add pinch of salt and lime juice to cover the fish cubes
- Leave fish to marinate for 1 hour in a fridge, stirring every once in a while
While fish marinate, prepare "miti" (Fijian for coconut-based condiment):
- Finely diced onion, tomato, cucumber, and capsicum and place into a bowl
- Add coconut milk, herbs, and salt and pepper
- Add FIJI FIRE 🔥
- Squeeze the two lime wedges into it and stir well
Once the fish is well marinated:
- Drain lime juice and add the fish to the miti
- Stir all together
Serve in coconut shells (or your choice of bowl)
Garnish with a lime wedge, and coriander
Add extra FIJI FIRE to your liking
Enjoy your fresh FIJI FIRE Kokoda!