Kokoda is the national dish of Fiji. It is very similar to a ceviche in that raw fish is "cooked" in acidic citrus juices. I found a traditional recipe for kokoda here.
I made this recipe on Monday, July 7. I thought it was okay - It wasn't super flavorful. There was some heat, and I could definitely taste the lime. I wanted the coconut flavor to come through more. Andy ate one piece of fish and said, "I don't think I can eat this." He thought it was too citrusy. We're big fans of sushi, but this one didn't really do it for us.
- 1 mahi mahi fillet
- 1/2 c. lime juice (for marinading)
- 1 c. coconut cream
- 1/2 c. lime juice (for serving)
- 2 T. finely diced shallots
- 2 T. finely diced red jalapeño
- 2 T. finely diced green jalapeño
- 2 T. finely diced cucumber
- 2 T. finely diced red chile pepper- 2 T. finely chopped cilantro
- 2 T. finely chopped tomato
- Salt and pepper to taste
1) Dice the fish fillet into small cubes. Place in a non-reactive container with the lime juice to marinade. Cover and refrigerate for 12-24 hours until opaque and "cooked."
3) Combine coconut cream and lime juice into a mixing bowl. Add the "cooked" fish to the liquid along with all of the other ingredients. Stir until combined.
|All ingredients added, but not stirred in|
|All stirred up!|