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Easy Fijian Kokoda
Fresh fish marinated in coconut milk and lime — Fiji's answer to ceviche. The fish should turn fully opaque and firm up in the lime juice; that's the acid "cooking" it, and it's how you know it's ready.
Ingredients
Instructions
Marinate the cubed fish in lime juice, stirring occasionally, until it turns opaque and firms up throughout.
This takes about 20 minutes.
Drain off most of the excess lime juice, then stir through the coconut milk so it coats the fish evenly.
Fold in the diced tomato, cucumber and chili, then chill briefly before serving so the flavours come together.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
