Fijian Kokoda Cups
Fiji's signature dish — kokoda, the Pacific's answer to ceviche. Raw white fish (walu or mahi-mahi) marinated in citrus juice (lemon and lime) until "cooked" by the acid, then mixed with diced vegetables and flooded with rich, fresh coconut cream. Served in coconut shell halves or crispy taro cups.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Place cubed fish in a glass bowl. Pour over all the citrus juice — the fish must be completely submerged. Cover and refrigerate 1 hour until the fish is opaque all the way through (acid-"cooked").
About 5 min
Drain the citrus juice from the fish.
About 14 min
Mix the fish with tomato, spring onion, chilli and cucumber. Season with salt.
About 14 min
Pour the coconut cream over the mixture and toss gently. The coconut cream enriches and softens the acidity.
About 14 min
Serve in taro chip cups or lettuce cups with fresh coriander. Eat very cold.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 28 g
- Carbs
- 8 g
- Fat
- 16 g
- Fibre
- 2 g
- Sugar
- 6 g
- Sodium
- 380 mg
Contains: dairy, fish
You might also cook
Recipe by Boon Tools.