Kokoda

Fiji's fresh fish salad: raw fish cured in lime juice and tossed with coconut cream, tomato, onion, and chili. It is cool, tangy, and creamy.

Kokoda

Poisson cru au lait de coco: Eric Chan, CC BY 2.0 (Wikimedia Commons)

Where it comes from

Kokoda is a signature dish of Fiji, served as a starter or snack at gatherings. The lime juice firms and turns the fish opaque, and coconut cream softens the acidity.

Explore the cuisine of Fiji.

Recipe

Make Kokoda at home

Serves 4Time 1 hour 15 minutes

Ingredients

  • 1 lb very fresh firm white fish (such as snapper or mahi), cubed
  • 1/2 cup lime juice
  • 1/2 cup coconut cream
  • 1 small onion, diced
  • 1 tomato, diced
  • 1/2 cucumber, diced
  • 1 chili, minced
  • 2 tbsp chopped cilantro
  • Salt to taste
  • Lettuce or coconut shells for serving

How it's made

  1. Place the fish in a glass bowl and cover with lime juice.
  2. Refrigerate 30-60 minutes, until the fish turns opaque.
  3. Drain off most of the lime juice.
  4. Fold in onion, tomato, cucumber, chili, and cilantro.
  5. Pour in the coconut cream and season with salt.
  6. Serve chilled in coconut shells or on lettuce.

Variations

  • Kokoda with mango
  • Prawn kokoda
  • Kokoda with avocado

Cook’s tip: Use impeccably fresh fish from a trusted supplier.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit
  • Poisson cru au lait de coco: Eric Chan, CC BY 2.0 (Wikimedia Commons)