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Kokoda Coconut Fish – Fiji

This Fijian dish is likened to a ceviche but with the added flavor of coconut cream.

Kokoda Coconut Fish – Fiji | Winni Wanderer


·         Mahi-mahi or snapper fillet skinned - ½ kg

·         Lime juice - 1 cup

·         Freshly squeezed coconut milk - 1 cup

·         Red onion - 1 large

·         Tomatoes deseeded - 3 medium

·         Coriander - ½ cup

·         Red chili – 1

·         Green chilies – 2

·         Spring onions – 2

·         Green bell pepper – 1

. Oak lettuce leaves (for serving) - 4


1.      Cut the fish into small cubes and then pour the lime juice over it to submerge the fish completely.  

2.      Leave to marinate in the fridge for approximately 2-8 hours or overnight.

3.      In the meantime, finely chop the onions, tomatoes, chilies, coriander and green bell pepper.

4.      When the fish fillets are opaque, drain them and reserve the liquid.

5.      Add coconut milk to the opaque fish fillets to balance out the liquid.

6.      Then toss in the rest of the chopped ingredients, adding some reserved lime juice.

7.      Give the mixture a thorough stir to ensure the proper flavoring of the fish with the ingredients.

8.      Sprinkle some salt and pepper and serve chilled.

9.      To serve, line the serving platter or halved coconut shells with lettuce leaves and spoon the Kokoda in. Add in a few wedges of lime for extra zing.


Source: “Kokoda Coconut Fish”. Recipe. www. N.p. 19 Oct. 2022. Web. 12 Dec. 2023.


By Recipe Contributor


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