Entree: Solomon Islands – Kokoda (Raw fish marinated in citrus and mixed with coconut cream to make a chilled island-style seafood ceviche)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 45 min

Total 55 min

Ingredients

- 1 lb (454 g) firm white fish fillets (e.g., snapper or mahi-mahi), skinned and cut into 1/2-inch (1.3 cm) cubes
- 1/2 cup (120 ml) fresh lime juice (about 4–6 limes)
- 1 tsp (5 g) salt
- 1 cup (240 ml) coconut cream or thick coconut milk
- 1 small red onion, finely chopped, approx. 3 oz (85 g)
- 1 medium tomato, seeded and diced, approx. 5 oz (140 g)
- 1 small cucumber, peeled, seeded and diced, approx. 4 oz (115 g)
- 1 small red chili (e.g., bird’s eye or serrano), finely chopped (adjust to taste)
- 2 tbsp (30 ml) thin coconut milk or water to loosen dressing if desired
- 2 tbsp (8 g) chopped fresh cilantro (coriander)
- 1/4 tsp (0.5 g) ground black pepper

Instructions

1. Place the diced fish in a nonreactive bowl, pour over the lime juice, stir gently to coat, add the salt, and refrigerate for 15–30 minutes until the fish appears opaque and slightly firm.
2. Drain off about half the lime juice (reserve a little for brightness if desired), then fold in the coconut cream, red onion, tomato, cucumber, chili, cilantro, and black pepper; if the dressing is too thick, stir in up to 2 tbsp (30 ml) thin coconut milk or water.
3. Taste and adjust seasoning with a little extra salt or lime if needed, cover, and chill for at least 15 minutes to allow flavors to meld.
4. Serve chilled as a main course, garnished with extra cilantro and thinly sliced chili if desired.