Coconut cucumber fish ceviche gives the archive another American Samoa style seafood lane that sits near kokoda and ota ika without duplicating them. The cucumber makes it feel lighter and sharper while keeping the Pacific coconut-and-lime profile.
If you enjoy this style of Pacific cooking, you may also want to try ota ika, kokoda reef fish.
Ingredients
- 1 pound firm white fish, diced
- 3 tablespoons lime juice
- 1/2 cup coconut milk
- 1/2 cucumber, diced
- 1/4 cup tomato, diced
- 2 tablespoons onion, minced
- Salt to taste
Instructions
- Toss the fish with lime juice and let it cure briefly.
- Drain lightly if needed.
- Add coconut milk, cucumber, tomato, and onion.
- Season lightly and mix gently.
- Serve chilled.
Helpful Tips
- Use very fresh fish and chill the bowl before serving.
- Do not let the fish overcure in the lime juice.
FAQ
How is this different from kokoda?
It keeps a similar island profile but leans lighter and crisper because of the cucumber.
Can another fish be used?
Yes, any firm fresh white fish works well.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 84 kcal |
| Fat | 5.2 g |
| Saturated Fat | 4.3 g |
| Carbohydrates | 18.6 g |
| Protein | 23.6 g |
| Sodium | 9932.7 mg |
| Cholesterol | 61.2 mg |
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