Kokoda
Kokoda is a traditional Fijian dish that has been enjoyed for centuries. It was originally created as a way to preserve raw fish in the tropical heat, by marinating it in lime juice and coconut milk.
Ingredients
Instructions
In a bowl, mix the fish and the lime juice. Marinate in the refrigerator 2-3 hours, or until the fish turns opaque.
Drain the fish and add the onion, chili, tomato, coriander, coconut milk and salt.
Chill the kokoda again in the refrigerator until serving time.
Notes
The fish should be cut into small cubes, 1/2 inch cubes.
It can be made with tuna, white fish or salmon. It is recommended to use previously frozen and thawed fish in the refrigerator to reduce the risk of aparasitic disease.
Variations
The fish can be marinated in a mixture of lime juice and lemon juice.
To give it more color, you can use purple onion or add diced peppers.
Source
Kokoda is made in Fiji with very fresh local fish, such as the Hawaiian dolphin fish (mahi mahi).
Food in Oceania