Kokoda: Fijian Coconut Milk Ceviche




Yield 4-6 people



  1. Place your cubed Mahi Mahi in a large mixing bowl, then pour the mixed citrus juice over top until the fish is submerged
  2. Cover the bowl with plastic wrap, then place into the fridge for at least 2 hours
  3. After at least 2 hours (or more), the fish filet should be opaque and ready to go. Drain the excess liquid.
  4. Pour the coconut milk over the bowl
  5. Add your chopped shallots, red onion, green bell pepper, cucumber, chilis, tomatoes and parsley and mix everything well

Serve your kokoda cold either in small bowls or in lettuce cups. Enjoy!

Courses Appetizer

Cuisine Fijian

Recipe by Arousing Appetites: Home to the Serious Cook at