How to make a Fijian Kokoda (Fish ceviche) 2 portion
Recipe Information
Fijian Kokoda
Cultural Context
Kokoda is a traditional Fijian dish, often enjoyed during gatherings and celebrations. It reflects the island's rich fishing heritage, highlighting fresh seafood and tropical flavors. This dish is a variation of ceviche, showcasing the influence of both local and international culinary practices. Today, Kokoda is cherished not just in Fiji but also by those who appreciate Pacific Island cuisine around the world.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
fresh fish
🥗Healthier: firm tofu
💰Cheaper: canned tuna
Tofu provides a plant-based option, while canned tuna is more affordable.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: milk + coconut extract
Light coconut milk reduces calories, while the mix is budget-friendly.
lime juice
🥗Healthier: lemon juice
💰Cheaper: vinegar
Lemon juice offers a similar acidity, and vinegar is often cheaper.
cilantro
🥗Healthier: parsley
💰Cheaper: green onions
Parsley gives a fresh taste, while green onions are more economical.
Cut fresh fish into small cubes and place in a bowl.
Pour lime juice over the fish and marinate for 30 minutes until opaque.
Add coconut milk to the marinated fish and mix gently.
Chop red onion, tomato, cucumber, and bell pepper into small pieces.
Combine chopped vegetables with the fish mixture.
Finely chop cilantro and chili pepper, then add to the mixture.
Season with salt to taste and mix well.
Let the mixture sit for an additional 10 minutes before serving.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Allergens
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