🇵🇬 Papua New Guinean Cuisine

Kokoda

PNG Fish Ceviche

Prep Time 30 min

Servings 4

Difficulty Easy

Calories 288 kcal

Fresh reef fish cured in lime juice and folded into rich coconut cream with chili, onion, and tomato. Served chilled in a coconut shell, this coastal classic is PNG's answer to ceviche.

Ingredients

500g firm white reef fish (walu or snapper), diced small
6 limes, juiced
1 cup thick coconut cream
1 small red onion, finely diced
2 tomatoes, seeded and diced
1 fresh chili, minced
1/2 cucumber, diced
Salt to taste
Fresh coriander leaves

Instructions

1 Cut fish into 1cm cubes and place in a glass bowl.
2 Pour lime juice over fish, ensuring all pieces are submerged. Cover and refrigerate 2-3 hours until fish turns opaque white.
3 Drain off most of the lime juice, leaving just a tablespoon.
4 Add coconut cream, onion, tomato, chili, and cucumber. Fold gently to combine.
5 Season with salt and refrigerate 15 minutes for flavors to meld.
6 Serve chilled in coconut shell halves, garnished with coriander.

Did You Know?

Kokoda is shared across Melanesian cultures from PNG to Fiji, with each island nation claiming their version is the original and the best.