If you want a simple, fresh, and light dinner, this is the recipe for you! Mahi Mahi cooks in lime juice and is served with vegetables and coconut milk for a Fijian dish you’ll love.
– Mahi Mahi– Lime juice– Coconut milk– Tomatoes– Green pepper– Red onion– English cucumber– Parsley– Jalapeno– Salt– Black pepper– Coconut – Butter lettuce
Cook the Fish: Cut the Mahi Mahi into cubed, bite-sized pieces. Place the pieces in a bowl and then cover them with the squeezed lime juice. Cover and place in the fridge for about 6 hours.
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Finish the Fish Ceviche: When the fish is cooked, add the coconut milk and the diced vegetables. Stir, then season with salt and pepper to taste.
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Spoon into bowls or coconut halves. Enjoy!
Traditionally in Fiji, Kokoda is served in the shells of a coconut. This is not required, but certainly a fun choice if you want to go through the trouble!
RECIPE TIPS
If you are sensitive to citrus tastes, you can drain and rinse your fish from the lime juice before adding the coconut milk if you’d prefer.