Kokoda (Fijian Spicy Fish)

This is another of my Fijian friend Veri's traditional fare from Fiji - a group of islands in the south-west pacific, north-east of Australia. This fish dish is a Fijian favorite and utilizes common ingredients of the islands. It is the Fiji version of ceviche. Serve it with a fresh fruit salad.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 4  large  white fish fillets, such as mahi-mahi
• 3  large limes, juiced
• 1⁄2 teaspoon salt
• 1  cup coconut cream
• 1  large onion, minced
• 1  small green chili pepper, such as serrano, seeds and stem removed, minced
• 2  medium tomatoes, diced
• 1  bell pepper, seeds and stem removed, diced

Directions

1. Cut the fish into bite-size pieces. In a non-reactive bowl, combine the fish, lime juice, and salt. Marinate overnight in the refrigerator.
2. Remove from the refrigerator, add the coconut cream, chopped onion, and chile just before serving. Sprinkle the tomatoes and bell pepper over the top. Serve on a bed of lettuce in coconut bilos (half coconut shells).
3. Heat Scale: Mild.