Fijian Kokoda (Ceviche)

A popular local favourite served for special occasions!  Fijian Kokoda uses freshly caught fish that is marinated in a spicy mixture to make a delicious raw fish salad.

Serves 4


  • ½ kg fresh walu (Spanish makerel), mahimahi or snapper fillet, skinned
  • 8 lemons
  • 1 large onion finely diced
  • 1 red chilli finely chopped
  • 2 large tomatoes finely chopped
  • 2 spring onions finely chopped
  • 1 cup freshly squeezed coconut milk
  • Salt to taste
  • Lime wedges to serve


  1. Cut the fish into 1cm cubes and preferable to discard any darkened cubes
  2. In a bowl, place fish and use juice of 8 lemons to marinate for 2-3 hours until fish become opaque in colour
  3. Drain the lemon from the fish and add onion, chilli, tomato, spring onion, coconut milk and salt
  4. Mix well, chill and serve with lime wedges!


Recipe Contributor  :  Flavours of Fiji Cooking School

Welcome to Flavours of Fiji Cooking School

Driven by a passion for local cuisine, Flavours of Fiji was created for visitors to enjoy and immerse themselves in Fiji’s local food culture.  The cooking classes are hosted by local home-style cooks showcasing their delicious local dishes boasting Fijian & Indo-Fijian flavours.

Offering Market Tours & Fijian Cooking Classes, guests start the day with an informative guided market tour through Nadis’ local fresh produce markets followed by a seasonal produce inspired cooking class.

Creating delicious island favourites, cooks share their traditional cooking techniques, helpful hints & entertaining stories.

Suitable for experienced cooks & beginners,  this culinary adventure takes you on a mouth-watering journey of Fijis’ rich cultural history.

For further information please visit Flavours of Fiji website


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