FIJI KOKODA (FRESH FISH CEVICHE)
Steps:
- Make sure the skin is removed from the filets and cut into bit sized pieces
- Place the fish and lemon juice in a ceramic or glass bow and toss to combine
- Cover with plastic wrap and place in the refrigerator overnight (at least 8 hours)
- The fish will turn white when it is ready.
- Add the tomatoes, chili, onion, coconut cream to the marinated fish and gently stir to combine
- Season with salt and pepper to taste
- Line a serving bowl with lettuce leaves and spoon the kokoda onto the leaves.
- Serve with fried taro root for an authentic Fijian experience
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