This Kokoda recipe is easy and delicious. Kokoda is a Fijian ceviche made with coconut cream. We will be marinating the fish in lemon juice and then finishing it up with coconut cream, tomatoes, peppers and scallions. It is a light and wonderful meal.
Kokoda is pronounced Kokonda as Fijians pronounce the ‘d’ as ‘nd’. You can use just about any white, fleshy fish for this recipe as long as it is not fishy in taste. Make sure to clean it well. Get rid of the skin and bones and any brown pieces of meat.
You will have to let this marinate for a good three hours so plase make sure to allot the time. This is such an exquisite dish that I promise you it is worth the wait.
You can serve this as an appetizer or light meal.
Here is what you are going to need for this delicious and easy Kokoda recipe:
1 pound (500 grams) of white, fleshy very fresh fish
1 tsp. salt (or more to taste)
Enough fresh lemon juice to cover the fish in the bowl (I used 6 small lemons)
1 – 13.5 OZ. (400 ml.) can of unsweetened coconut cream
1 small ripe tomato – seeded and chopped
1 small red or green chili pepper – seeded, membrane removed and chopped
2 TBS of diced bell pepper (any color)
1 scallion – chopped (white, light green and dark green)
Clean the fish well by removing all bones, skin and any brown pieces it might have. Cube into small cubes and place in a glass or plastic container. Mix in the salt and lemon juice and cover the bowl. Refrigerate for about 3 hours.
Remove the fish from the fridge and add all of the remaining ingredients. Mix well and taste for salt. Adjust if necessary and serve. Enjoy!
CALORIES 319.80; FAT 24.98 grs (sat 21.42; mono 1.55; poly 0.69); PROTEIN 19.72 grs ; FIBER 2.08 grs; CARBS 9.12 grs; CHOLESTEROL 41.66 mg; IRON 2.23 mg; SODIUM 436.06 mg; CALCIUM 23.94 mg