Kokoda: Fijian Coconut Milk Ceviche

Ingredients

• 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
• 1/2 medium red onion, finely diced
• 1 medium sized green bell pepper, finely diced
• 1 Persian cucumber, finely diced
• 3 long red chilis, finely diced
• 2 tablespoons parsley, finely diced
• 2 Roma tomatoes, finely diced

Instructions

• Place your cubed Mahi Mahi in a large mixing bowl, then pour the mixed citrus juice over top until the fish is submerged
• Cover the bowl with plastic wrap, then place into the fridge for at least 2 hours
• After at least 2 hours (or more), the fish filet should be opaque and ready to go. Drain the excess liquid.
• Pour the coconut milk over the bowl
• 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!

Detailed Walkthrough with Photos

bon appetit