Kokoda (Fijian raw fish salad)

Kokoda (Fijian raw fish salad)

Mostly served as an appetizer, kokoda is similar to Hawaii’s poke and Peru’s ceviche. While not exclusively Fijian, it is found all over the country. Like ceviche, kokoda consists of raw fish marinated in lime and lemon juices. The citrusy juices “cook” the raw fish. However, what makes it different from both ceviche and poke is its inclusion of coconut milk. Other basic ingredients found in kokoda are chilies, onions, and seawater. The most commonly used fish is walu, which is a Spanish mackerel. Kokoda is commonly served in a coconut shell.

Ingredients

• 800 g snapper skin off
• 3/4 cup lime juice
• 1/2 cup coconut cream thick
• 1/2 cup red onion finely chopped
• 3 tomatoes deseeded finely chopped medium
• 1/2 cup coriander chopped
• 2 green chillies finely chopped
• 4 spring onions finely chopped
• 4 oak lettuce leaves *to serve

Method

1. Cut the fish into small chunks or thin strips and mix through the lime juice.
2. Leave to marinate for approximately 6-8 hours or overnight.
3. Combine remaining ingredients.
4. Drain the fish, reserving the liquid.
5. Toss the fish through the coconut mixture, adding any lime juice, if required.
6. Place a lettuce leaf in a small dish and spoon in mixture.
7. Serve immediately with salt and pepper.