Ingredients

Adjust Servings:

	1 lb tilapia or other firm white fish; cut into 1" chunks
	1 cup distilled white vinegar
	1/2 cup light coconut milk
	1/4 cup cilantro chopped
	3 scallion thinly sliced
	1 ripe heirloom tomatoes finely chopped
	1/2 cup red bell pepper finely chopped
	1/2 cup yellow bell pepper finely chopped
	1/4 cup red onion finely chopped
	2 Tbsp lime juice
	salt and pepper

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Fiji: Kokoda

Name: Fiji: Kokoda
Yield: 4
Cuisine: Fiji
Ingredients: tilapia: 1 lb; distilled white vinegar: 1 cup; light coconut milk: 1/2 cup; cilantro: 1/4 cup; scallion: 3; ripe heirloom tomatoes: 1; red bell pepper: 1/2 cup; yellow bell pepper: 1/2 cup; red onion: 1/4 cup; lime juice: 2 Tbsp; salt and pepper

Fijian Ceviche

Features:

Cuisine:

Fiji

Ingredients

1 lb tilapia
or other firm white fish; cut into 1" chunks
1 cup distilled white vinegar
1/2 cup light coconut milk
1/4 cup cilantro
chopped
3 scallion
thinly sliced
1 ripe heirloom tomatoes
finely chopped
1/2 cup red bell pepper
finely chopped
1/2 cup yellow bell pepper
finely chopped
1/4 cup red onion
finely chopped
2 Tbsp lime juice
salt and pepper

Directions

Kokoda is a variety of ceviche, but instead of lime juice, distilled white vinegar is used to “cook” the fish. I use quotations because no heat is used so it’s not technically cooked; rather, the acid denatures the protein in the fish the same way heat will, making the texture much like it had been cooked using a traditionally method. It doesn’t, however, kill bacteria in the same way heat does so the quality and freshness of your fish is of utmost important for food safety purposes. Coconut milk is used to counterbalance the acidity, and the fish is tossed with finely chopped onions, peppers, scallions and cilantro. I’d never made ceviche before, and Courtney was a little weirded out to be eating it raw, but so far we both seem just fine. This dish is lovely serviced with avocado and a sweet starchy vegetable such as sweet potato or plantain.

Steps

1 Done	In a large bowl, toss the tilapia (or other white fish) with the white vinegar. Leave to marinate for 30 minutes. Meanwhile, finely chop your veggies.
2 Done	Drain and rinse the fish and return to the bowl. Add coconut milk, cilantro, scallions, tomato, bell peppers, and red onion and stir gently to combine. Add the lime juice, salt, and pepper and refrigerate until ready to serve.