Fijian ceviche, known as kokoda, is one of the most refreshing seafood dishes you can make on a hot day. Fresh white fish is cured in lime juice, then tossed with creamy coconut milk, chilli and crisp vegetables to create a dish that is bright, lightly spiced and incredibly vibrant.
While many people are familiar with Latin American ceviche, kokoda has its own unique character thanks to the addition of coconut milk. The citrus-cured fish becomes silky and tender, while the coconut brings a subtle richness that balances the acidity of the lime.
It’s a simple dish that feels special enough for entertaining, but easy enough to prepare for a relaxed summer lunch. Served chilled and topped with fresh herbs, kokoda is Fiji’s tropical take on ceviche and a perfect recipe for warm weather cooking.
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Why You’ll Love This Recipe
- Fresh and vibrant flavours – Lime-cured fish, creamy coconut milk and crisp vegetables create a dish that is bright, refreshing and full of contrast.
- No cooking required – The fish gently cures in lime juice, making this a perfect recipe for warm weather when you don’t want to turn on the stove.
- Naturally light yet satisfying – Fresh seafood, herbs and coconut milk come together for a dish that feels nourishing but still indulgent.
- Simple ingredients, BIG flavour – A handful of fresh ingredients combine to create something that tastes restaurant-quality with very little effort.
- Perfect for entertaining – Kokoda is beautiful served chilled as a starter or shared dish when you’re hosting friends or family.
What Is Kokoda?
Kokoda (pronounced ko-kon-da) is a traditional Fijian dish often described as Fiji’s version of ceviche. Fresh fish is cut into small pieces and cured in lime juice, which gently firms the flesh in a process similar to cooking.
Unlike many Latin American ceviche recipes, kokoda is finished with creamy coconut milk along with fresh vegetables, chilli and herbs. The coconut softens the sharp acidity of the lime and gives the dish its signature tropical flavour. Light, vibrant and refreshing, kokoda is commonly served as a starter or shared dish in Fiji, especially in warm weather.
Ingredients & Substitutions
- Fresh white fish – Snapper works beautifully for ceviche thanks to its firm texture and clean flavour, but other sashimi-grade white fish like kingfish are also excellent options.
- Lime juice – Fresh lime juice is essential for curing the fish
- Red onion – Substitute with a shallot if needed.
- Spring onion
- Lebanese cucumber – Any small cucumber variety works well if Lebanese cucumbers aren’t available.
- Tomato – Any variety is fine.
- Fresh coriander – Provides a bright herbal finish that ties all the flavours together.
- Red chilli – Adjust the amount to suit your preference or remove the seeds for a milder result.
- Coconut milk – The ingredient that sets kokoda apart from other ceviche. Use a high quality coconut milk.
- Salt and black pepper
How to Make Fijian Ceviche (Kokoda)
Step 1: Dice the snapper into roughly 1 cm cubes and place into a bowl. Pour over the lime juice and stir to coat the fish evenly. Cover and refrigerate for at least 30 minutes, or up to 6 hours. The longer the fish cures, the firmer the texture will become.
Step 2: Once the fish has cured, drain away the lime juice. Add the red onion, spring onion, cucumber, tomato, coriander and chilli to the bowl and gently stir to combine.
Step 3: Pour over the coconut milk and mix until everything is evenly coated. Season with salt and black pepper to taste.
Step 4: Serve immediately with cassava chips or tortilla chips, or refrigerate for another hour or two before serving to allow the flavours to meld.
Tips for the Best Kokoda
- Use very fresh fish – Because the fish is not heat-cooked, freshness is essential. Purchase your fish from a trusted fishmonger and use it the same day for the best flavour and texture.
- Cut the fish evenly – Try to dice the fish into similar sized cubes so that it cures evenly in the lime juice.
- Don’t skip draining the lime juice – Once the fish has cured, draining away the excess lime juice prevents the dish from becoming too acidic.
- Adjust the curing time to your preference – A shorter curing time keeps the fish softer and more delicate, while longer curing produces a firmer texture.
- Taste before serving – Lime, chilli and coconut milk can vary in intensity, so taste the kokoda before serving and adjust the seasoning if needed.
- Chill before serving for the best flavour – While kokoda can be served immediately, letting it rest in the fridge for an hour allows the flavours to meld together beautifully.
FAQs
What fish is best for ceviche or kokoda?
Firm, fresh white fish works best. Snapper is a great choice thanks to its clean flavour and firm texture, but kingfish, coral trout or mahi mahi are also excellent options.
How long should the fish cure in lime juice?
The fish should cure for at least 30 minutes, which allows the lime juice to firm the flesh and turn it opaque. For a firmer texture you can cure the fish for up to a few hours.
Is kokoda the same as ceviche?
Kokoda is often described as Fiji’s version of ceviche because the fish is cured in citrus juice. However, kokoda is typically finished with coconut milk, which gives the dish a creamy texture and a more tropical flavour.
Can I make kokoda ahead of time?
Yes. Kokoda can be made a few hours ahead and kept refrigerated until serving. In fact, letting it rest in the fridge for a short time helps the flavours develop.
Is it safe to eat fish cured in lime juice?
The acidity of the lime juice denatures the proteins in the fish, giving it a cooked texture. However, it’s important to use very fresh fish from a trusted fishmonger and keep the dish refrigerated until serving.
🎥 Video: Watch How To Make Fijian Ceviche with Coconut Milk
You Might Also Like
If you enjoy fresh, vibrant dishes like this Fijian ceviche, here are a few more recipes you might like to try:
- Spicy Salmon Tartare – A bright and flavourful seafood dish with creamy avocado and a punchy chilli dressing.
- Soy Marinated Salmon – Fresh salmon cured in a savoury soy-based marinade with garlic, chilli and sesame.
- Mayak Eggs (Korean Soy Marinated Eggs) – Jammy eggs soaked in a sweet, savoury soy marinade that’s packed with umami.
📖 Recipe
Fijian Ceviche with Coconut Milk (Kokoda)
Ingredients
- 300 g fresh snapper diced into 1 cm cubes
- 3 fresh limes juiced
- ½ red onion finely chopped
- 1 spring onion finely chopped
- ½ small Lebanese cucumber finely chopped
- ½ tomato finely chopped
- 1 tablespoon fresh coriander finely chopped
- 1 red chilli finely chopped
- 200 ml coconut milk
- Salt and black pepper to taste
To serve (optional)
- Cassava chips
- Tortilla chips
- Extra coriander or chilli slices
Instructions
- Place the diced snapper into a bowl and pour over the lime juice. Stir gently to ensure all the fish is coated. Cover and refrigerate for at least 30 minutes, or up to 6 hours. The longer the fish cures, the firmer the texture will become.
- Once the fish has cured, drain away the lime juice and discard it.
- Add the red onion, spring onion, cucumber, tomato, coriander and chilli to the bowl with the fish. Stir gently to combine.
- Pour in the coconut milk and mix until everything is evenly coated. Season with salt and black pepper to taste.
- Serve immediately with cassava chips or tortilla chips, or refrigerate for another hour or two before serving to allow the flavours to develop.
Notes
- Use very fresh fish – Because the fish is not heat-cooked, purchase the freshest fish you can from a trusted fishmonger and use it the same day.
- Choose firm white fish – Snapper works beautifully, but kingfish, coral trout or mahi mahi are also excellent choices.
- Adjust curing time to taste – Shorter curing produces a softer texture, while longer curing will make the fish firmer.
- Drain the lime juice – Removing the excess lime juice prevents the dish from becoming overly acidic.
- Best served chilled – Kokoda tastes best when served cold and fresh.
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