Fijian Kokoda Recipe – Fish Ceviche

Fiji is home to some of the world’s best-tasting coconuts, known for their unbeatable health benefits, from boosting hydration and providing healthy fats to offering antioxidant properties that improve skin and overall wellbeing. The Fijian approach to coconuts is a testament to their resourcefulness, making use of every part of the coconut from the shell to the meat, oil, milk, water, and husks in both cooking and daily life.

One of Fiji’s most beloved dishes is Kokoda, a vibrant, coconut-infused delicacy similar to ceviche. Made from freshly caught local fish marinated in zesty lime juice and miti (fresh coconut milk), it’s then blended with fresh ingredients like chilli and capsicum, creating a dish that’s as refreshing as it is flavourful.

At Nanuku Resort, a five-star luxury destination known for its world-class Fijian hospitality, guests can take part in a Warrior Cooking Class, where they’ll learn to master the art of creating traditional Kokoda—a delicious and authentic taste of Fiji’s culinary heritage. You can also try this delicious Kokoda recipe at home.

Ingredients

500g Fresh walu fillet (Spanish mackerel)
1 red onion
2 bell peppers (red, green)
4 spring onions
Fresh chillies (to taste)
Salt
Coriander, 1/2 cup finely chopped
1 fresh lime, juiced
1 cup freshly squeezed coconut milk (store brought if not fresh not available)

Marinade

Juice of 2 lemons

Method

1. Cut the walu fish fillets into 1cm cubes.
2. Marinate the walu in lemon juice in a bowl for about 20 minutes, making sure that the fish cubes are completely covered. If you are using frozen fillets, marinate it for one hour.
3. Drain lemon juice and rinse the fish.
4. Cut the onion, bell peppers and spring onions into 1 cm pieces.
5. Finely chop the chilli.
6. Add the fish, vegetables and chilli into a bowl with the coriander and lime juice.
7. Add coconut and season with salt to taste. Mix all ingredients well together.
8. Serve and enjoy!