How to make Fijian Kokoda: The fresh ceviche packed with island flavour

A taste of Fiji has come to the Weekend Sunrise kitchen, with a fresh and flavour-packed take on ceviche.

Kokoda, pronounced ko-kon-da, combines citrus-cured seafood with creamy coconut Miti, fresh chilli and aromatic herbs for a dish that’s zesty, creamy and full of island flavour.

Fuzz Ali has shown us how to make the traditional Fijian favourite, from perfectly curing the seafood in fresh lemon juice to making the creamy coconut sauce that brings it all together.

500g firm white fish fillets, skinless and boneless (mahi mahi, snapper, kingfish or ling), or 500g raw prawn meat, peeled and deveined

1. Cut the fish into roughly 1.5cm cubes. If using prawns, cut small ones in two or cute larger ones in three. Place in a glass or ceramic bowl.

2. Toss with chilli and salt before pouring over lemon juice and mixing well.

3. Cover and refrigerate. Fish needs 1 to 2 hours and is ready when the outside has turned opaque white and feels firm. Prawns cure faster, so check at 45 minutes and take them out once they’ve turned pink and opaque all the way through, usually within an hour. Don’t leave either much longer or the texture starts to tighten.

4. Drain off about 80% of the lemon juice. Keep the rest in the bowl with the seafood.

1. Pour the coconut milk into a bowl and stir in the lemon juice, lime juice and a good pinch of salt.

3. Taste and adjust the salt. It should be creamy, sharp and gently hot.

Pour the miti over the cured seafood and fold gently until everything is coated.

Serve with taro, sweet potato or plantain chips for scooping. Corn chips work perfectly well if you’re in a crunch.