Where it comes from
Kokoda is the Pacific version of South American ceviche, with the addition of coconut milk distinguishing it from Latin American preparations. Found across Fiji, Vanuatu, and parts of Solomon Islands and PNG.
On the plate
Spoon up kokoda — pale-cream fish cubes in coconut-milk liquid, jewel-bright red tomato dice, ruby onion crescents, green cilantro flecks. Bite: the fish is firm-yet-tender (lime has 'cooked' the surface), with sweet ocean flavor; coconut milk creamy-tropical; lime bright; chili back-of-throat warm; onion crunch; cilantro fresh. The whole bite is refreshing-rich. With a Tusker beer and a Vanuatu sunset, this is the South Pacific in one bowl.
How it works
Lime juice's citric acid denatures fish surface proteins (the 'ceviche' effect) — tenderizing while making the fish look cooked. Sashimi-grade quality is essential — sub-quality fish can carry parasites. Coconut milk balances acidity with creamy fat.
Variations
With wahoo. With mahi-mahi. With added mango (sweeter). With ginger. With less coconut milk (lighter). With added avocado.
On the Palate
Ingredients
Serves 4
How it's made
9 steps · Show ↓25 min active · 35 min waiting
How it's made
9 steps · Show ↓- 16 min
Cube 500 g sashimi-grade fresh tuna (or wahoo) into 1.5-cm pieces.
- 232 min
Marinate in juice of 6 limes + 1 tsp salt; refrigerate 25-30 min (fish surface will turn opaque).
- 36 min
Meanwhile prepare additions: finely dice 1 small red onion, 1 tomato, 1 cucumber, 1 minced chili.
- 42 min
Drain fish (discard most lime juice but keep 2 tbsp).
- 52 min
Combine fish with diced vegetables.
- 62 min
Stir in 250 ml fresh coconut milk + reserved 2 tbsp lime juice + 1/2 tsp salt.
- 71 min
Stir in 2 tbsp chopped cilantro + 1 tbsp chopped scallions.
- 812 min
Refrigerate 10-15 min before serving.
- 91 min
Serve cold in small bowls or coconut shells.
