Kokoda is Fiji’s version of a ceviche, but with coconut milk. So you’ve got the sweet of the coconut milk, the acid of the citrus, and the heat of the pepper — it’s all really well-balanced. And on a hot day you enjoy those flavors a little more.
– Anand Kumar, part-owner of Tolu
This Kokoda recipe, courtesy of Raajan Kumar of Tolu, may be the best heat wave dish out there. Here’s how it’s going to go down: You realize midday that it’s way too hot to fire up your stove or grill tonight. So you head to the store and pick up the freshest-looking fish, a can of coconut milk, and some produce. You’ve now done the bulk of the work for the national dish of Fiji.
Although mahi-mahi and snapper are typically used in Fiji, any seafood can be “cooked” with lime juice. Tuna, salmon (fatty King is the best, according to Anand), steamed crab, and scallops all work well. Tolu even does a sous vide king oyster mushroom version for their vegan clientele.
The time that it cooks for depends on how you like your fish. You can go longer for a fully opaque color and flaky texture. Or you can enjoy it like Raajan and shorten the time for medium-rare pieces of fish. As long as you choose fresh fish, there’s very little risk in under-cooking it. In addition, marinating times depend on the size of the cuts. See the notes in the recipe to ensure the timing is perfect for you.
Thinking about what to serve it with? Taro chips, like the ones made by Terra, are a fun ode to one of Fiji’s staple crops. Tortilla chips are another great option.
A big thanks goes to Raajan and the Tolu team for sharing their Kokoda recipe. To learn more about Fijian cuisine, read Dive into Fijian Food with the Brothers of Tolu Seattle. And if you’d like to sample Tolu’s Kokoda and more Fijian dishes at their pop-up, check out their rotating menu and locations on Instagram and Facebook.
PrintFijian Kokoda Recipe
Ingredients
- 1 lb of Yellowfin, Ahi, or King salmon cut into ¾” cubes
- 1 ½ cups of fresh squeezed lime juice (~12 limes)
- 1 cup coconut milk
- ½ cup of finely chopped bell peppers – red, yellow, green, and/or orange
- Handful of cherry tomatoes cut in half or 2 roma tomatoes chopped
- 1 Jalapeno or serrano, finely chopped
- 2–3 Spring onions finely chopped
- 1 Shallot or onion finely chopped
- Salt
Instructions
- Cut fish into 1″ cubes if buying larger pieces – leave skin off
- Place fish in a container or resealable bag and add lime juice
- Make sure all of the fish is thoroughly coated; be very generous with the lime juice
- Let fish marinate in the fridge for 4-6 hours or overnight (see note #2)
- Using a strainer or by hand, remove the fish and discard the liquid
- Place fish in a mixing bowl and add a pinch of salt. Mix gently.
- In the same mixing bowl, combine the marinated fish, coconut milk, bell peppers, tomatoes, green onions, and shallots. Taste your chopped chili pepper to gauge spiciness, and add according to personal tolerance.
- Mix gently and add additional lime juice and salt to taste.
Best served immediately or kept refrigerated for up to 3 days
Notes
1. Almost any kind of fish or seafood can be used in Kokoda. The important part is that it’s fresh in order to have the best texture and lowest risk of causing illness. Tell your fishmonger that you’re preparing a ceviche-style dish, and ask what he or she would recommend as the freshest fish.
2. Marination time depends on how you’d like your ceviche to turn out. If you want a fully opaque, flaky fish, you have to marinate the ¾″ inch cubes overnight. If you enjoy medium rare fish such as seared tuna, then only 4-6 hours are needed. If you’re running short on time, you can cut the fish into half-inch cubes to cut down marination times.
Can’t wait to eat this 🦪
★★★★★