Kokoda is a traditional Fijian marinated fish dish made with fresh raw fish, citrus juice, coconut milk, and chopped vegetables. It is cool, bright, and easy to serve as an appetizer or light meal, especially when you want a fresh island-style seafood recipe.

Kokoda (Marinated Fish) Recipe is a Pacific-style seafood dish with fresh flavor, simple preparation, and a lighter feel that works well for island-inspired meals.

If you enjoy this kind of recipe, you may also want to try our nama salad.

Ingredients:

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

Directions:

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.