Entree: Fiji – Kokoda (Fijian raw fish marinated in citrus and coconut cream with fresh vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 40 min

Total 50 min

Ingredients

- 1 lb (454 g) firm white fish (mahi-mahi, snapper, or similar), skinned and cut into 1/2-inch (1 cm) cubes
- 1 cup (240 ml) freshly squeezed lime juice (about 8–10 limes)
- 1 cup (240 ml) coconut cream
- 1/2 small red onion, thinly sliced
- 1 cup (150 g) cucumber, peeled, seeded, and diced
- 1/2 cup (75 g) ripe tomato, seeded and diced
- 1 small red chili, finely chopped (adjust to taste)
- 2 tbsp (30 ml) chopped fresh cilantro
- 1/2 tsp (2.5 ml) salt, or to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper
- To serve: cassava chips or taro crisps (optional)

Instructions

1. Place the cubed fish in a nonreactive bowl and pour the lime juice over it, ensuring all pieces are submerged. Cover and refrigerate until the fish turns opaque and is firm to the touch, 20–30 minutes.
2. Drain the cured fish, reserving about 2 tbsp (30 ml) of the lime juice. Transfer fish to a clean bowl.
3. Gently fold in the coconut cream and reserved lime juice until combined. Add the sliced red onion, diced cucumber, diced tomato, chopped chili, cilantro, salt, and pepper. Mix carefully to coat the fish evenly.
4. Taste and adjust seasoning or chili heat as needed. Chill briefly 10–15 minutes to let flavors meld but serve cold or at cool room temperature.
5. Spoon Kokoda into individual bowls and serve immediately with cassava chips or taro crisps on the side.