Fijian Kokoda Coconut-Lime Marinated Fish Ceviche

Place the diced fish in a glass bowl and pour over the fresh lime juice, tossing so every piece is submerged.

Serves 6

Ingredients

• 1 pound firm white fish (mahi-mahi or snapper), diced small
• 3/4 cup fresh lime juice
• 1 cup coconut cream
• 1 small red onion, finely diced
• 1 red chili, seeded and minced
• 1 ripe tomato, seeded and diced
• 1/2 cucumber, seeded and diced
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon fine sea salt
• 1 lime, cut into wedges

Instructions

1. Place the diced fish in a glass bowl and pour over the fresh lime juice, tossing so every piece is submerged.
2. Cover and refrigerate for 20 to 25 minutes, until the fish turns opaque and firm as the acid gently cures it.
3. Drain off most of the lime juice, leaving the fish moist but not swimming.
4. Stir in the coconut cream until the fish is enrobed in a silky, ivory dressing.
5. Fold in the red onion, chili, tomato, cucumber, green onions, and cilantro.
6. Season with the sea salt and taste, adding a squeeze more lime if it needs brightening.
7. Chill for another 10 minutes so the flavors settle and the dish is thoroughly cold.
8. Spoon into small glasses or half coconut shells and serve with lime wedges as a refreshing starter.
9. Kokoda is Fiji's national dish, a cousin of ceviche brought to life by the islands' abundant coconut; the coconut cream rounds the lime's sharpness into something luscious and cooling, making it the ideal no-cook opener for a warm tropical evening.

Nutrition (estimated, per serving)

• Calories: 240 kcal
• Protein: 18g
• Fat: 15g
• Carbohydrates: 9g
• Fiber: 2g
• Sugar: 4g
• Sodium: 430mg