Kokoda: Fijian Citrus Ceviche in Coconut

Cultural & Historical Background

Kokoda (pronounced ko‑kon‑da) is Fiji’s national ceviche—fresh“cooked” in limelime are prepared fresh daily.

How It’s Prepared & Served by Vendors

chilli are prepared fresh daily.

Flavour & Texture Profile

Bright citrus, and cooling coconut balance each other; the fish is tender, almost creamy, with crisp vegetable crunch, and a whisper of heat.

Ingredient Spotlights & Substitutions

• Fish: Mahi‑mahi, trevally or snapper. If unavailable, use firm, sashimi‑grade white fish.
• Coconut milk: Full‑fat for silk; thin with coconut water if needed.
• Citrus: Lime is classic; lemon works in a pinch.

Technique Details

• Marinate cold, and briefly (3–6 hours) to keep texture delicate.
• Drain the lime before adding coconut to prevent curdling.
• Salt at the end; acidity heightens over time.

Regional Variations

• Papaya bowl: Kokoda spooned into ripe papaya halves.
• Chilli level: From mild to fiery depending on region, and cook.

Pairings & Market Notes

Cold beer, coconut water or a rum‑lime highball. Resort markets set up “ceviche bars” where you choose the chilli, and herb level; locals keep it simple, and fresh.

Modern Twists & Home Adaptations

Add pineapple for sweetness, or swap fish for prawn. For make‑ahead, hold fish, and coconut dressing separate until serving.

Steps (At a Glance)

1. Cube fish, and marinate in salted limeuntil opaque.
2. Drain, stir in coconut milk and chopped veg.
3. Chill, and serve with taro chips.