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Embark on a culinary journey through Fiji with our Kokoda recipe, a delightful ceviche dish that captures the essence of the islands. In this article, we'll guide you through preparing Kokoda, a fresh and zesty dish, while exploring its cultural significance.
Kokoda is more than just a dish it's a symbol of Fiji's rich culinary heritage. This ceviche showcases the vibrant flavors of the South Pacific and is a beloved treat among locals and visitors alike.
Ingredients You'll Need:
300g (10.6 oz) Fresh white fish fillets (e.g., mahi-mahi or snapper)
250ml (8.5 fl oz) Lime juice
200ml (6.8 fl oz) Coconut cream
2 Fresh chili peppers
1 Red onion (medium-sized)
Fresh cilantro (coriander) to taste
Salt and pepper to taste
Start by thinly slicing 300g (10.6 oz) of fresh white fish fillets, such as mahi-mahi or snapper.
Place the fish slices in a bowl and cover them with 250ml (8.5 fl oz) of fresh lime juice. Let the fish marinate in the lime juice for about 30 minutes or until it becomes opaque and "cooked" by the citric acid.
Drain the excess lime juice from the fish.
Finely chop 2 fresh chili peppers, 1 medium-sized red onion, and 2 tomatoes.
Add the chopped chili peppers, red onion, and tomatoes to the marinated fish.
Pour in 200ml (6.8 fl oz) of coconut cream and mix all the ingredients gently.
Season the Kokoda with fresh cilantro (coriander), salt, and pepper to taste.
Serve this refreshing Kokoda cold and enjoy the vibrant flavors of Fiji's exquisite ceviche.