Entree: Fiji – Central Culinary Region – Kokoda (Raw fish marinated in lime and coconut cream)

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 10 min

Cook 0 min

Additional 45 min

Total 50 min

Ingredients

- 1 lb (450 g) firm white fish (tuna or mahi-mahi), cut into 1/2-inch (1.25 cm) cubes
- 1/2 cup (120 ml) fresh lime juice (about 4–5 limes)
- 1 cup (240 ml) thick coconut cream
- 2 medium tomatoes, seeded and diced, approx. 8 oz (225 g)
- 1/2 medium red onion, thinly sliced, approx. 2 oz (60 g)
- 1 small green chili (e.g., bird's eye or jalapeño), minced
- 2 tbsp (8 g) fresh cilantro (coriander) leaves, chopped
- 1/2 tsp (3 g) sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Cassava or taro chips, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Place the cubed fish in a nonreactive bowl. Pour the fresh lime juice over the fish, ensuring all pieces are submerged. Cover and refrigerate for 15–30 minutes, stirring once — fish should turn opaque as the acid "cooks" it.
2. Step 2: After the fish has turned opaque, gently drain off most of the lime juice, leaving a little for brightness (about 1–2 tbsp (15–30 ml)).
3. Step 3: Pour the coconut cream over the marinated fish and fold gently to coat. The acidity and cream together create the characteristic kokoda texture.
4. Step 4: Add the diced tomatoes, sliced red onion, minced chili, cilantro, salt, and pepper. Stir carefully to combine and taste, adjusting salt or chili heat as needed.
5. Step 5: Chill the kokoda in the refrigerator for 10–20 minutes to meld flavors, then remove just before serving. Kokoda is best served cold.
6. Step 6: Serve as an entree with cassava or taro chips, or wrapped in banana leaves or lettuce; garnish with extra cilantro and lime wedges if desired.

1. Step 1: Place the cubed fish in a nonreactive bowl. Pour the fresh lime juice over the fish, ensuring all pieces are submerged. Cover and refrigerate for 15–30 minutes, stirring once — fish should turn opaque as the acid "cooks" it.
2. Step 2: After the fish has turned opaque, gently drain off most of the lime juice, leaving a little for brightness (about 1–2 tbsp / 15–30 ml).
3. Step 3: Pour the coconut cream over the marinated fish and fold gently to coat. The acidity and cream together create the characteristic kokoda texture.
4. Step 4: Add the diced tomatoes, sliced red onion, minced chili, cilantro, salt, and pepper. Stir carefully to combine and taste, adjusting salt or chili heat as needed.
5. Step 5: Chill the kokoda in the refrigerator for 10–20 minutes to meld flavors, then remove just before serving. Kokoda is best served cold.
6. Step 6: Serve as an entree with cassava or taro chips, or wrapped in banana leaves or lettuce; garnish with extra cilantro and lime wedges if desired.