COPPER🇫🇯 Fiji
Kokoda recipe
Fresh and zesty Fijian ceviche with a twist!
Ingredients
- 500 g fresh fish
- 100 ml lime juice
- 200 ml coconut milk
- 2 tomatoes
- 1 cucumber
- 1 red onion
- 20 g cilantro
- 1 tsp salt
- 1 tsp black pepper
How to make Kokoda
- Dice 500 g of fresh fish into small cubes and place them in a mixing bowl.
- Pour 100 ml of lime juice over the fish and let it marinate for 15 minutes until slightly opaque.
- Chop 1 tomato, 1 cucumber, and 50 g of red onion, then add them to the bowl with the fish.
- Mix in 200 ml of coconut milk and stir in 20 g of chopped cilantro until evenly combined.
- Season the mixture with salt and black pepper to taste, stirring well to incorporate.
- Cover the bowl and chill the ceviche in the refrigerator for 30 minutes before serving.
- Serve the ceviche in bowls, garnished with additional cilantro, paired with chips or on its own.
What is Kokoda?
Kokoda is a traditional dish from Fiji, and takes about 30 minutes from start to finish. It is built around fresh fish, coconut milk and lime juice. The recipe below uses 9 ingredients and is written out step by step.
How long does Kokoda take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 7 dishes built on fresh fish. The method runs to 7 steps, the longest being 30 minutes.
Any tips for making Kokoda?
Use the freshest fish available for best results.
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