Adam Liaw’s Fijian ceviche (Kokoda)

Name: Adam Liaw’s Fijian ceviche (Kokoda)
Cook time: 30 min
Yield: 4
Ingredients: 300g skinless, boneless, sashimi-grade snapper or kingfish, cut into 2cm cubes; 2 Roma tomatoes, seeds removed and diced; 1 eschalot (French shallot), minced; 2 spring onions, finely sliced; 1 red bird’s eye chilli, sliced; 1 long red chilli, seeds removed and diced juice of 1 lime; 100ml thick coconut cream; ¼ cup roughly chopped coriander

Adam Liaw

July 25, 2023

easyTime:< 30 minsServes:4

Kokoda is one of the more popular dishes in Fiji. As with a ceviche, the fish is dressed in vinegar or citrus juice but the acidity is balanced by the creaminess of coconut.

Ingredients

300g skinless, boneless, sashimi-grade snapper or kingfish, cut into 2cm cubes
2 Roma tomatoes, seeds removed and diced
1 eschalot (French shallot), minced
2 spring onions, finely sliced
1 red bird’s eye chilli, sliced
1 long red chilli, seeds removed and diced juice of 1 lime
100ml thick coconut cream
¼ cup roughly chopped coriander

Method

Season the fish well with salt and combine with the tomatoes, eschalot, spring onion, chillies and lime juice and mix well. Add the coconut cream and coriander and mix well again. Serve immediately.

Adam’s tip: I prefer ceviche served straight after mixing to avoid the cottony texture that fish sitting in acid can produce. Think of ceviche more like
sashimi. You don’t need to let the acid “cook” the fish.

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The July 30 Edition

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