Рет қаралды 3,890
A simple delicious Kokoda (Fijian Ceviche) Recipe with fish, onion, tomato, and lime and that is EASY to make and full of flavor. Most people today do not toast the grated coconut - you will most likely not find a recipe suggesting that you do so. This is, however, the traditional way of preparing the dish and what makes our Kokoda so special.
500g mahi-mahi, walu or snapper fillet (skinned, diced)
1 medium-sized red onion (finely diced)
1 cup tomato (seeds removed, finely diced)
A few stems of coriander (cilantro) leaves
2 cups coconut milk (from freshly grated, toasted coconut)
½ tbsp sea salt
½ tbsp black pepper
½ tbsp toasted sesame seeds
2 wedges fresh bush lemon (substitute: lime) to serve
If you like things a little spicier, you can also add ½ tbsp. chopped chilies. Here at Waidroka we use red bongo chili.