Kokoda Recipe – Kokoda is a Fijian ceviche made with coconut cream. It is wasy to make and exquisite. We will be marinating white fish in lemon juice for at least thre hours and then adding coconut cream, tomatoes, peppers and scallions.
Kokoda is pronounced Kokonda in Fiji. You can serve it as an appetizer or as a light meal. Enjoy!
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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
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