Ceviche (Fijian Kokoda)

Fiji Kokoda is considered to be the national dish and is found all over the islands. Fresh fish is abundant there and ceviche can be made with just about any type of fish. Any fresh white flesh fish is perfect for this easy to make delicious ceviche. What makes it different is the addition of coconut cream. In Fiji the dish is pronounced "ko-konda". They make an "n" sound in front of the "d".

2 white fish filets like snapper, mahi-mahi or swai, skin removed
½ cup lemon juice, freshly squeezed
1 large ripe tomato, diced
1 green chili, halved, de-seeded and diced
½ brown onion, diced
¼ cup coconut cream
kosher or sea salt
black pepper, freshly ground

To Serve:
lettuce leaves

Make sure the skin is removed from the filets and cut into even bite sized pieces.

Place the fish and lemon juice in a ceramic or glass bowl and toss to combine. Cover with plastic wrap and place in the refrigerator overnight (at least 8 hours). The fish will turn white when it is ready.

Add the tomatoes, chili, onion, coconut cream to the marinated fish and gently stir to combine. Season with kosher or sea salt and black pepper.

Line a serving bowl with lettuce leaves and spoon the kokoda onto the leaves.

Serve with fried taro root for an authentic Fijian experience.

Makes 4 servings.