Cooked - Fijian Kokoda - Fijian Ceviche

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Fijian Kokoda - Fijian Ceviche

1.0

150g fresh Spanish mackerel, snapper, or mahi-mahi

1 teaspoon of FIJI FIRE Original or Fiji Fire Tropical (for a pineapple twist!)

1 cup coconut milk (fresh coconut milk is preferable, if not available, we recommend KARA Rich and Creamy)

1 cup fresh lime juice

2 lime wedges

½ red onion

1 large tomato

½ cucumber

1 yellow capsicum

1 tablespoon coriander

1 tablespoon spring onion

Salt and pepper to taste

Coriander leaves, 2 lime wedges, and a couple splash of Fiji Fire to garnish

Cut fish into 1 cm cubes and place in a bowl
Add a pinch of salt and lime juice to cover the fish cubes
Leave fish to marinate for 1 hour in a fridge, stirring every once in a while
While fish marinate, prepare “miti” (Fijian for coconut-based condiment):
Finely dice onion, tomato, cucumber, and capsicum and place into a bowl
Add coconut milk, herbs, salt, and pepper
Add FIJI FIRE
Squeeze the two lime wedges into it and stir well
Once the fish is well marinated:
Drain lime juice and add the fish to the miti
Stir all together
Serve in coconut shells (or your choice of bowl)
Garnish with a lime wedge and coriander
Add extra FIJI FIRE to your liking
Enjoy your fresh FIJI FIRE Kokoda!

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🐟Ceviche

CuisineFijian

OccasionsBeach Party🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 99 weeks ago

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