Traditional Fijian Kokoda (Coconut Fish Ceviche)

Kokoda (sometimes called kokonda) is a traditional Fijian kokoda recipe that carries together the tropical flavors of the Pacific islands. Known as Fijian ceviche with coconut milk, this dish is prepared with fresh fish preserved in lime juice, then enriched with coconut cream and colorful vegetables. It’s light, refreshing, and a true highlight of Fijian cuisine.

What makes kokoda different from other ceviche is creamy balance it creates — while Peruvian ceviche is purely citrus-based, Fijian kokoda with coconut milk has a smooth richness that cools the heat of chili and citrus and makes it light in taste. For Fijians, this dish is a festive starter, often served at weddings, beach gatherings, and Sunday feasts.

Kokoda Ingredients

• 500 g fresh firm white fish – the best fish for kokoda recipe
• 1 cup lime or lemon juice (to cover fish)
• 1 cup chilled unsweetened coconut milk
• 1 small red onion, finely diced
• 1 medium tomato, deseeded & diced
• 1 cucumber, diced
• 1 green chili, chopped (optional)
• ½ red capsicum, diced (optional for color)
• Salt to taste
• Fresh coriander leaves for garnish

Directions

1. Prepare the Fish

Dice fish into small cubes (about 1 cm). If you’re learning how to make kokoda at home, always start with firm, fresh fish. Remove any dark bloodlines for a clean flavor.

2. Marinate in Citrus

Place diced fish in a glass bowl and pour lime juice to cover. Let it marinate for 20–30 minutes until the fish turns opaque. The fact about this time “it cooks” the fish naturally.

3. Drain Citrus Juice

After marination, gently drain away excess citrus. This keeps the kokoda balanced instead of overly sour.

4. Mix Coconut & Vegetables

Now add coconut milk, onion, tomato, cucumber, chili, and capsicum to the cured fish. Stir gently to combine. This creamy step transforms ceviche into the Fijian kokoda with coconut milk style.

5. Season & Chill

Season with salt. Cover and refrigerate for 10–15 minutes to enhance the flavors.

6. Serve Kokoda Garnish with fresh coriander leaves. Traditionally, in a coconut shell or with taro chips on the side.

Tips for Perfect Kokoda

• For the best kokoda fish recipe, always use fresh firm white fish (snapper or mahi mahi).
• Don’t over-marinate — fish becomes tough if left in citrus too long.
• Use chilled coconut milk for refreshing flavor.
• Add diced mango or pineapple if you prefer a fruitier twist.

Serving Ideas

• Serve kokoda in coconut shells for authentic Fijian presentation.
• Pair with taro or cassava chips as a starter.
• Enjoy it as a light dinner with steamed rice.
• You can add it to summer party menus as a healthy Fijian kokoda dish.

Variations

• Spicy Kokoda: Add extra chili or sprinkle red chili flakes.
• Fruit Kokoda: Mix in diced mango or pineapple.

FAQs

Q1: Is kokoda the same as kokonda?
Yes! Both stands for the same dish. Some regions spell it kokonda, but it’s the same Fijian ceviche with lime and coconut milk.

Q2: How do Fijians usually serve kokoda?
It is served chilled, often in coconut shells, alongside root crops like taro or cassava.

Q3: How long should fish marinate in lime juice?
About 20–30 minutes — just until opaque. Over-marinating makes fish chewy.

Q4: Can I use frozen fish?
Yes, but fresh fish always makes the best texture. If frozen, thaw and pat dry before use.

Q5: What makes this recipe healthy?
Kokoda is naturally gluten-free, protein-rich, and dairy-free. It is a healthy Fijian kokoda dish with healthy fats from coconut.

Conclusion

This easy kokoda fish recipe is a refreshing and nourishing way to taste the islands of Fiji. With the tang of lime, creaminess of coconut milk, and crunch of fresh vegetables, kokoda shows why Fijian cuisine is beloved worldwide. Whether you call it kokoda or kokonda, this traditional Fijian kokoda recipe is perfect for summer gatherings, healthy meals, and festive occasions.