Entree: Wallis and Futuna – Southern Culinary Region – Kokoda (Fijian-style raw fish marinated in citrus then finished with coconut milk and 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 15 min

Cook 0 min

Additional 30 min

Total 35 min

Ingredients

- 1 lb (450 g) firm white fish (snapper, mahi-mahi, or similar), skin removed and cut into 1/2-inch (1.3 cm) cubes
- 1 cup (240 ml) freshly squeezed lime juice (about 6–8 limes)
- 1 cup (240 ml) coconut cream or very thick canned coconut milk
- 1/2 cup (80 g) red onion, finely chopped
- 1 cup (150 g) ripe tomato, seeded and diced
- 1 small cucumber, seeded and diced
- 1 small red chili, finely chopped (adjust to taste)
- 1/4 cup (15 g) fresh cilantro or coriander, chopped
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) grated fresh ginger (optional)

Instructions

1. Place the fish cubes in a nonreactive bowl and pour the lime juice over until fish is fully submerged. Cover and refrigerate 15–20 minutes, stirring once, until the fish looks opaque and slightly firm.
2. Meanwhile prepare vegetables: drain excess lime juice from the fish but reserve about 2 tbsp (30 ml). Stir reserved lime juice into the coconut cream to slightly thin it, then whisk in olive oil, salt, and pepper.
3. Add the chopped onion, tomato, cucumber, chili, cilantro, and ginger (if using) to the fish. Pour the coconut-lime dressing over the fish and vegetables and gently fold to combine.
4. Taste and adjust seasoning with additional salt, pepper, or lime. Chill at least 10 minutes before serving to meld flavors. Serve cold, garnished with extra cilantro and lime wedges.