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Kokoda / AIP

Ceviche

Prep Time 20 mins
Rest Time 2 hrs
Total Time 2 hrs 20 mins
Difficulty: Intermediate
Servings: 4
Description

Kokoda is Fiji's national dish, a refreshing ceviche-style raw fish salad marinated in citrus juice and tossed in creamy coconut milk. This AIP version is made with with onions, ginger, and cucumbers. It tastes zesty, creamy, and fresh, offering a balance of bright acidity and rich coconut flavor. 

Ingredients
  • 1 lb White fish (mahi-mahi, red snapper, etc) (Do not use freshwater fish. Fish should either be sushi grade, or come from flash frozen)
  • 1/2 cup Lime juice (Fresh is preferred)
  • 1/2 cup Coconut milk
  • 1/2 small Red onion (Diced)
  • 1 medium Cucumber (Diced)
  • 1/4 tsp Grated Ginger
  • 1/2 tsp Sea salt (To taste)
  • 1/8 tsp Grated horseradish (Optional (this replaces peppers))
  • Cilantro or parsley (For garnish)
Instructions
    Prep and Marinate
  1. 1
    • Cut fish into uniform 1/2" cubes.
    • Put fish salt, and lime juice into a non-reactive bowl.
    • Gently stir until fish is mixed and submerged into lime juice.
    • Refrigerate for minimum of 2 hours.  Fish should turn opaque.
    2. Veggies
  2. 2

    While the fish is marinating:

    • Dice the onion.
    • Dice the cucumber.
    • Grate ginger (if not already grated).
    • Grate horseradish (if not already grated).
    3. Combine and Serve
  3. 3

    After marination is complete:

    • Pour off lime juice.
    • Add onion, cucumber, ginger, and horseradish (optional) to fish mixture.
    • Pour coconut milk into mixture.
    • Gently stir until combined.
    • Spoon into coconut shell (traditional) or in small bowl.
    • Garnish with cilantro or parsley.
    • Serve with AIP approved chips (plantain, sweet potato, cassava, etc.)
Read it online: https://aipgourmet.com/recipe/kokoda-aip/