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Fish Ceviche Recipe (Kokoda from Fiji)

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.
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Course: Main Course
Cuisine: Fiji, Fijian
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 4 servings

Equipment

  • Knives
  • Cutting Board
  • Mixing Bowls 
  • Wine Opener (Optional)

Ingredients

  • 12 oz Mahi Mahi, boneless, skinless
  • 3/4 cup lime juice, this took about 8 limes for me
  • 3/4 cup coconut milk
  • 2 tomatoes, finely chopped
  • cup Red onion, finely chopped
  • ½ English Cucumber, finely diced
  • cup parsley, chopped
  • 1 jalapeño, finely diced
  • Kosher salt, to taste
  • Black Pepper, to taste
  • Coconut, optional, for serving

Instructions

  • 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.
  • You will know the fish is cooked when the skin has turned white and opaque. You can cut into one of the pieces of fish to make sure that it is this color all the way through!
  • When the fish is cooked, add the coconut milk and the diced vegetables. Stir, then season with salt and pepper to taste.
  • Spoon into bowls or coconut halves. Enjoy!

Notes

  • Mahi Mahi: Use boneless, skinless cuts. Mine came frozen and I thawed them in the fridge before using (see below for info on how to choose safe fish) 
  • Lime Juice: Fresh squeezed 
  • Coconut Milk: Canned. You can also use coconut cream
  • 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! I used Melissa’s Quick Crack Coconut, as the coconut is already prepped and ready for you to open it with just a wine opener and a knife! 
  • If you’re using Melissa’s Quick Crack Coconut and STILL having a hard time (like I was….) you can also use a flathead screwdriver and a hammer. I used the hammer to push the screwdriver into the already-drawn crack around the coconut. This gave it a starting place so that the coconut was weaker and easy to crack. After pounding in the screwdriver one time, I removed it and then continued to use the knife trick on the rest of the coconut (written on the instructions when you buy the coconut) 
  • If you are serving in the coconut, make sure to add a layer of green lettuce (I used butter lettuce for a pretty look!) before in between the coconut and the Ceviche for a more traditional look!
  • 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. 
  • If you don’t like limes, you can replace the lime juice with lemon juice.
 
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