spicy fish ceviche recipe

Kokoda (Fijian Spicy Fish)

This spicy fish dish is a Fijian favorite and utilizes common ingredients of the islands. It is the Fiji version of ceviche. Serve it with a fresh fruit salad.


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Kokoda (Fijian Spicy Fish) Ingredients

  • 4 large fillets of white fish such as mahi-mahi
  • Juice of 3 large limes
  • ½ teaspoon salt
  • 1 cup fresh coconut cream
  • 1 large onion, minced
  • 1 small green chile, such as serrano, seeds and stem removed, minced.
  • 2 medium tomatoes, diced
  • 1 bell pepper, seeds and stem removed, diced


  1. Cut the fish into bite-size pieces. In a non-reactive bowl, combine the fish, lime juice, and salt. Marinate overnight in the refrigerator.
  2. Remove from the refrigerator, add the coconut cream, chopped onion, and chile just before serving. Sprinkle the tomatoes and bell pepper over the top. Serve on a bed of lettuce in coconut bilos (half coconut shells).

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