Kokoda is a traditional Fijian dish made from diced raw fish marinated in lemon or lime juice. It is often served as an appetizer or side dish. Here is a simple recipe for kokoda:
- 1 pound fresh raw fish (such as tuna or mahi mahi), diced
- 1/2 cup lemon or lime juice
- 1/4 cup coconut milk
- 1/4 cup diced onion
- 1/4 cup diced tomato
- 1/4 cup diced cucumber
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- In a large bowl, combine the diced fish, lemon or lime juice, coconut milk, onion, tomato, cucumber, and cilantro. Mix well to combine.
- Season the mixture with salt and pepper to taste.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to develop.
- Serve the kokoda chilled, garnished with additional chopped fresh cilantro if desired.
Note: Before consuming raw fish, it is important to freeze it for at least 24 hours to kill any parasites or bacteria. This step is especially important if you are using fish caught from a local source.