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Fijian Kokoda – GW Recipe Box

Kokoda, pronounced koh-kon-da, is a Fijian raw fish dish, much like ceviche. Kokoda is made with fresh fish soaked in lemon or lime juice, which ‘cooks’ the fish. Spring onions, red onions, chilies, capsicum and tomatoes are regular additions with the combination, then soaked in coconut milk for a refreshing snack. Follow the recipe below for a Pacific Island treat!

Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 6 friends


  • 1 lb fresh Mahi Mahi fillet, cubed
  • 4 limes, juiced
  • 2 lemons, juiced (1 cup of citrus juice, or enough to submerge)
  • 1 cup coconut milk
  • 2 medium-sized shallots, finely diced
  • 1 medium red onion, finely diced
  • 1 medium sized green bell peppers, finely diced
  • 1 medium sized red bell peppers, finely diced
  • 1 Persian cucumbers, finely diced
  • 3 long red chilies, finely diced
  • 2 tablespoons cilantro, finely chopped
  • 2 Roma tomatoes, finely diced
  • Salt and pepper to taste


  1. Place your cubed Mahi Mahi in a large glass mixing bowl
  2. Pour the mixed citrus juice over the fish until submerged
  3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally between 8-12 hours
  4. After at least 2 hours (or more), the fish should be opaque and ready
  5. Drain excess liquid and pour in the coconut milk
  6. Add the chopped shallots, red onion, bell pepper, cucumber, chilies, tomatoes and cilantro
  7. Mix well, salt and pepper to taste

Enjoy in a coconut shell, hallowed pineapple half, or lettuce cup!

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