Fresh fish cured in lime juice with coconut cream, chili, and onion. A tangy Pacific delicacy.
Nutrition & Info
220
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ fish
Equipment Needed
knife
bowl
Presentation Guide
Instructions
-
1
Dice fish into small cubes.
-
2
Toss with lime juice, sit 20 minutes.
-
3
Drain excess lime.
-
4
Add coconut cream, onion, pepper, tomato, cucumber.
-
5
Season with salt.
-
6
Serve chilled.
💡
Did You Know?
Kokoda is the Pacific equivalent of ceviche and is found across Melanesia and Polynesia.
Chef's Notes
The Story Behind Kokoda
Citrus-curing raw fish is one of the oldest food preparation techniques in the Pacific. In the Solomon Islands, the dish uses whatever fresh fish is available from the reef or deep sea.
The coconut cream adds richness to the acid-cooked fish, creating a perfect balance.
Kokoda is served at casual meals and important celebrations alike.
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