~400 cal · 28g protein · 14g carbs · 27g fat (estimated, per serving)
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Coconut ceviche served in a half coconut shell with lime and chili
🇫🇯 Viti Levu
Kokoda (say "ko-KON-da") is Fiji's answer to ceviche, served chilled in coconut half-shells at village feasts. Where Latin ceviche stays sharp, kokoda pours in fresh-squeezed coconut cream, rounding the citrus into something lush — a dish that tastes exactly like the reef and the palm it came from.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1 lb, diced sashimi-grade firm white fish (mahi-mahi, snapper)
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3/4 cup fresh lime juice
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1 cup coconut cream
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1/2 red onion, finely diced
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1 tomato, seeded and diced
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1 red chili, minced
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1/2 cucumber, diced
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a handful cilantro or green onion
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1 tsp sea salt
Instructions
1
Toss the diced fish with the lime juice and salt in a glass bowl. Cover and chill 2–4 hours, stirring once, until opaque throughout. (Tofu/coconut: 30 minutes is plenty.)
2
Drain off about half the lime juice.
3
Fold in the coconut cream, onion, tomato, chili, and cucumber.
4
Chill 30 more minutes so the flavors settle into each other.
5
Serve cold — in coconut shells if you're feeling festive — topped with cilantro.
Viti Levu village feast tradition.
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🌏 While it simmers — know your destination
📍
Viti Levu. Fiji’s main island, where fish is “cooked” in lime and coconut.
🗺️
Fiji. Three hundred islands where the reef is the pantry.
🌍
Oceania. Island kitchens where coconut and the sea rule.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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