KOKODA: FIJIAN COCONUT MILK CEVICHE

Ingredients

• 1 lb fresh Mahi Mahi fillet, cubed
• 4 limes, juiced
• 2 lemons, juiced (1 cup of citrus juice, or enough to submerge)
• 1 cup coconut milk
• 2 medium-sized shallots, finely diced
• 1/2 medium red onion, finely diced
• 1 medium sized green bell peppers, finely diced
• 1 Persian cucumbers, finely diced
• 3 long red chilis, finely diced
• 2 tablespoons parsley, finely diced
• 2 Roma tomatoes, finely diced

How to Make

1. Place your cubed Mahi Mahi in a large mixing bowl, then pour the mixed citrus juice over top until the fish is submerged
2. Cover the bowl with plastic wrap, then place into the fridge for at least 2 hours
3. After at least 2 hours (or more), the fish filet should be opaque and ready to go. Drain the excess liquid.
4. Pour the coconut milk over the bowl
5. Add your chopped shallots, red onion, green bell pepper, cucumber, chilis, tomatoes and parsley and mix everything well

Serve your kokoda cold either in small bowls or in lettuce cups. Enjoy!