Table for TwoKokoda
Fiji's ceviche: fresh white fish 'cooked' in lime juice, then tossed with coconut cream, chili and crunchy vegetables.
Photo: yuko_ppp2501 / Wikimedia Commons (CC BY 2.0)
⏱ 30 min📶 Easy👫 Serves 2☪ Muslim-friendly
Ingredients (for 2)
- Very fresh white fish (snapper or mahi-mahi), 300 g, cubed
- Limes, 4
- Coconut cream, 150 ml
- Red onion, ½, finely chopped
- Tomato, 1, diced
- Red chili, 1, finely chopped
- Cucumber or bell pepper, a little, diced
- Fresh coriander, a handful
Steps
- Cover the fish with lime juice and a pinch of salt and chill for 15–20 minutes until opaque.
- Drain off most of the lime juice.
- Stir in the coconut cream, onion, tomato, chili and cucumber.
- Season with salt and top with coriander.
- Serve chilled, ideally in a coconut shell or small bowls.
Cook it together: One cubes the fish, the other chops the veg and squeezes the limes — ready in minutes.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
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