Fijian Kokoda (Cool Coconut Ceviche Soup)


FIJIAN KOKODA: (Cool coconut ceviche soup): This dish derives from the republic of Fiji, (an independent island wedged between the Polynesian and Melanesian regions of the Pacific, about 4 and a half flying hours from Australia). Finding super fresh fish for this dish is essential. There is no cooking involved; The lime juice “cooks” the fish. (Ceviche style). The coconut milk defuses the hot chili.

Take 1 pound of very fresh firm filet white fish. Chop them into half-inch slices and place in a plastic or ceramic dish. Pour the juice of 3 limes over the fish and season with 1 teaspoon of salt. Toss and cover and refrigerate for at least 2 hours or overnight. The fish will cook in the lime juice and go from translucent to opaque white. (Like a cooked fish). When ready to serve, drain off the lime juice and add a small can (270ml, or 9 oz) of coconut milk, (unsweetened), 1 large red onion super finely diced, 1 long red chili, seeds removed, finely chopped, 1 half an orange pepper (capsicum), 1 half green pepper (capsicum) finely chopped, and 2 small tomatoes, seeds removed, finely chopped. Stir to combine. Divide between 6 bowls and serve. Serve 6.


PHOTOGRAPH: Johnny Miller. PROPS: Carla Gonzalez-Hart.
(Food concept/styling & Art Direction: Dimity Jones)

This soup was originally posted August 6, 2011.


One thought on “Fijian Kokoda (Cool Coconut Ceviche Soup)

  1. I think i’ll try this with freshly made coconut milk. It would be amazing, that way it would be raw, not that it matters but it’s a nice touch and would make it very nutritious.

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