How to make it

  • Cut fish into bite-sized pieces. Marinate overnight in juice of limes and salt.
  • Remove from frigde and remove excess liquids, you dont have to drain it dry
  • Add coconut cream, chopped onion and chilli just before serving
  • Decorate with tomato and capsicum. Serve in a large bowl, or as individual servings on a bed of lettuce in a coconut half-shell (bilo). Note: if you refrigerate the kokoda for too long after combining the ingredients, the coconut cream will solidify.

Reviews & Comments 2

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  • karls 10 years ago
    thanx wil try..i do luv kokoda
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    " It was excellent "
    elgab89 ate it and said...
    Mmmmm, like South American ceviche plus the coconut! The flavors should be amazing in this recipe. Saved it and I will try it. Thank you for sharing.
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