Kokoda
Fiji's own citrus-cured raw fish dish, part of a much older Pacific Islander tradition of curing fish in acid that likely stretches back tens of thousands of years to the region's earliest coastal settlement. Kokoda shares its citrus-and-coconut-milk base with Tahiti's poisson cru and Latin America's ceviche, but real fresh chile heat, plus tomato and onion, are what distinguish it — the spiciness is the most commonly cited marker that separates it from its milder Tahitian cousin.
Seafood
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 600g very fresh, sushi-grade firm white fish (mahi-mahi, snapper, or halibut)
- Juice of 4-5 limes
- 200ml coconut milk or fresh coconut cream
- 1 red onion, finely diced
- 1 tomato, diced
- 1 fresh chile, finely chopped
- Salt
Steps
- Dice the fish into small cubes.
- Marinate in the lime juice for 15-30 minutes, until the flesh turns opaque — don't over-marinate into mush.
- Drain off the excess citrus juice.
- Fold in the coconut milk, onion, tomato, and chile.
- Season with salt and chill briefly before serving, traditionally in a half coconut shell.