Kokoda is the Fijian version of ceviche. Essentially there are more similarities than differences and much of this is due to individual flavour preferences.

Yield: 5

Ingredients

• 500g fresh white fish fillets
• ¼ cup lime juice
• ¼ cup lemon juice
• 1 red onion, finely diced
• ½ red capsicum, diced
• ½ green capsicum, diced
• 8 cherry tomatoes, finely chopped
• 2 cups coconut milk
• 1 teaspoon sea salt
• ¼ iceberg lettuce, shredded
• ¼ cup coriander leaves
• ¼ cup coconut chips, lightly toasted
• lime wedges to serve

Method

Chop the fish into 1cm pieces, place in a bowl with the citrus juice and refrigerate for 2 hours. Drain the fish and then mix in the onion, capsicum, and tomatoes. Pour over the coconut milk and season with sea salt. Dived the lettuce between glasses and then spoon over the kokoda, scatter with coriander leaves and coconut chips. It seems a bit ridiculous to stipulate fresh fish as all fish should be that, but when making raw fish salads like Kokoda it is important to have as fresh a fish as possible so that the end flavour is sweet and mild.