Kokoda
Fiji’s ceviche: raw white fish marinated in lime juice and finished with coconut milk, onion, tomato and chilli. It’s served cold, sometimes in half a coconut shell.
Ingredients
- 500 g very fresh white fish (sea bream, sea bass or mahi-mahi)
- Juice of 6 limes
- 200 ml coconut milk
- 1 small red onion
- 1 tomato
- 1 small red pepper
- 1 chilli
- Salt and coriander
How to make it at home
- For safety, use fish that has been frozen first (deep-frozen) and thaw it in the fridge.
- Cut it into small cubes, salt it and cover it with the lime juice.
- Leave it in the fridge for 20 minutes, until it turns white, and drain off most of the juice.
- Add the very finely chopped onion, tomato, pepper and chilli.
- Pour over the coconut milk, mix and serve well chilled with coriander.
The trick: With fresh coconut milk, made by grating the flesh and squeezing it, it tastes much better.