Kokoda is one of the best-known Fiji seafood dishes, combining fresh fish, citrus, coconut milk, and crisp vegetables. It is bright, cooling, and ideal for hot-weather meals when you want something island-style without heavy cooking.
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Kokoda is one of the best-known Fiji seafood dishes, combining fresh fish, citrus, coconut milk, and crisp vegetables. It is bright, cooling, and ideal for hot-weather meals when you want something island-style without heavy cooking.
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Ingredients
- 1 lb very fresh firm white fish, diced
- 1 cup lime or lemon juice
- 1 cup coconut milk
- 1 small red onion, finely chopped
- 1 tomato, diced
- 1/2 cucumber, diced
- Fresh cilantro or coriander, chopped
- Salt and pepper, to taste
Steps
- Place the diced raw fish in a glass or non-reactive bowl and pour over the lemon or lime juice.
- Cover and refrigerate until the fish turns opaque and looks lightly cured.
- Drain off most of the citrus juice, then add the coconut milk, onion, tomato, cucumber, and cilantro.
- Season with salt and pepper to taste and stir gently.
- Chill for at least 30 minutes so the flavors come together.
- Serve cold, with extra herbs on top if you like.
Nutrition
This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.
Tips And Substitutions
Helpful tips
- Use very fresh fish and keep it cold from start to finish.
- Do not drown the cured fish in too much citrus after it has turned opaque or the flavor can get too sharp.
- Coconut milk should balance the acidity, not disappear behind it.
Substitutions and variations
- Tuna and mahi mahi are both good options for kokoda.
- Add finely chopped chilli if you want more heat.
- You can use spring onion instead of red onion for a milder bite.
Serve It With
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Make nama salad with fresh sea grapes, tomato, onion, herbs, and a light island-style dressing for a refreshing Fiji seafood side.
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View recipeFAQ
Can kokoda be made ahead?
It is best the day you make it, but you can cure the fish and prep the vegetables ahead, then combine them close to serving.
Is kokoda like ceviche?
It shares the citrus-cured idea, but the coconut milk gives kokoda its own Fiji identity and creamier finish.
What should I serve with kokoda?
Try it with nama salad, rice, roast cassava, or a larger lovo-style spread.
About This Version
This page keeps the familiar Fiji kokoda structure of citrus-cured fish finished with coconut milk and crisp vegetables, while emphasizing safe handling and simple prep.
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Make nama salad with fresh sea grapes, tomato, onion, herbs, and a light island-style dressing for a refreshing Fiji seafood side.
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Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 214 kcal |
| Fat | 11.2 g |
| Saturated Fat | 8.4 g |
| Carbohydrates | 4.8 g |
| Protein | 24.1 g |
| Sodium | 182 mg |
| Cholesterol | 45 mg |
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