If you have ever had ceviche or poisson cru, you will thoroughly enjoy this Fijian version. The traditional recipe calls for a white fish, citrus juice, onions, chillies, tomatoes, coriander, coconut milk and seasoning. I like to add avocado and cucumber as well and replace onions with the milder taste of spring onions. I love to serve this dish with a side of baked / or steamed sweet potato.

Last time I made this dish, I had Kokoda and sweet potato left over so I combined the two and refrigerated it. To my delight, I found the addition of sweet potato directly into the Kokoda lifted the dish to another level. I think these will be a must every time I make Kokoda from now on.

I ask my fish monger to fillet the fish for me, skin off….it just saves me time as I am quite slow at filleting and with Kokoda, time is of essence…. Fresh is always best. I tend to use snapper fillets in Australia but in Fiji, Kokoda is traditionally made with walu or mahimahi.

I also find, that I don’t need to use as much citrus as we would traditionally in Fiji, perhaps due to the variety of limes and lemon. Its always best to make your own coconut milk too…. Here’s a link to how I make coconut milk in the Thermomix…… Coconut Milk – Thermomix Recipe

Kokoda (pronounced KO-KON-DA)

Prep Time 15 mins
Chill Hour 4 hrs
Servings 6 People


  • 700 g snapper fillets, skin removed
  • 4 limes Juice
  • 2 lemons Juice
  • 1 large tomato, finely chopped
  • 1 avocado diced (optional)
  • 1 Lebanese cucumber, diced (optional)
  • 4 cups coconut milk
  • 4 sprigs coriander
  • 3 stalks spring onion
  • 3 red chillies (or to taste)
  • Salt to taste


  • Cut the fish into 1 cm cubes, discarding any bloody meat,
  • Place fish in a glass bowl, pour the lime and lemon juice over the fish, cover and marinate for at least 3 hours. (you will know the fish is cured when it changes colour).
  • Drain all the citrus juice from the fish. Add all the ingredients, mix well and chill for an hour or so before serving.