Kokoda (pronounced Kokonda)

My favourite dish from Fiji. A very fresh, clean, zesty, fish dish similar in idea to the Peruvian Ceviche (which I will hopefully have loads of later on in my travels) where the fish is ´cooked´ in lime (or lemon) juice first. Serve as a starter and to show off serve in hollowed out coconuts with some iceberg lettuce and extra chillis for the brave.

This should serve about 4 as a starter.

Ingredients

• 300g Fresh, firm, white fleshed fish, filleted, skin removed and cut into bite size pieces. I've tried this with plaice and it worked perfectly. 2 - 3 fillets should serve about 4 as a starter
  
• Enough lime juice to cover fish. Approx 6 limes
• 1 cup coconut cream *see note below
  
• 1/2 Onion, finely diced
• 1/2 Green pepper, finely diced
• 1 medium tomato, deseeded and finely diced
• 1 chilli, seeds removed finely sliced
  
• Salt and pepper
  

Instructions

• Marinate fish in lime juice for at least 30 mins, but a few hours or even overnight is fine
  
• Combine all the other ingredients
• Add the fish to the other ingredients, reserving the lime juice marinade
• Add the lime juice marinade and salt and pepper to taste

Notes

• If not using coconuts to serve, line a bowl with some iceburg lettuce leaves and then spoon in the mixture.
• Serve with some very finely sliced chillis on the side for the brave
• *Coconut cream - I tried this with the stuff that comes in sachets that you melt in hot water. Unfortunately as soon as you add it to the cold ingredients it just solidifies again and looks pretty horrible. The next time I mixed it with some of the milk from a fresh coconut and it was perfect.