Fiji Kokoda Fresh Fish Ceviche Recipes

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FIJI KOKODA (FRESH FISH CEVICHE)



Fiji Kokoda (fresh fish ceviche) image

Provided by International Cuisine

Categories     Appetizer

Time 8h15m

Number Of Ingredients 8

2 white fish filets like snapper (mahi-mahi, swai etc.)
1/2 cup fresh lemon juice
1 large ripe tomato (diced)
1 green chili (halved, de-seeded and diced)
1/2 brown onion (diced)
1/4 cup coconut cream
salt and pepper to taste
lettuce leaves for serving

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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