Love it or hate it, raw fish gets a lot of people excited. When you land a beautiful fish (and it doesn’t have to be tuna), or someone gifts you a couple of fresh fillets after a day at sea, ceviche is a tasty, no-fuss way to get any meal started.
This Fijian-style ceviche, known as kokoda, balances out the raw fish perfectly and packs it with flavor.
To add crunch (and stretch the dish), stir through chopped tomato, cucumber, and fresh capsicum before serving, and dish it up in coconut shells, clams or, lettuce cups. Otherwise, savor it in its virgin state, slowly.
This is an extract from the sailing cookbook The Hunter & The Gatherer. Order your copy here.
Prep 10 min
Rest 2-3 hours
500g (1lb) queenfish (or any firm white fish)
1/4 tsp sea salt
2 finely chopped spring onions (scallion) (or 1/2 red onion or 4-5 shallots)
1/3 cup finely chopped coriander (cilantro) and mint
1 fresh red chili, finely chopped
(or 1 tsp dried crushed chili)
1/3 cup coconut milk
cracked black pepper
extra fresh coriander sprigs to serve
Optional: add 1 roughly chopped tomato, 1 small cucumber (diced), and ½ small capsicum (bell pepper), chopped.
Trim and rinse the fish, pat dry, and cut into small cubes. Place in a mixing bowl and squeeze over 1 ½ limes. Season with salt, and toss to combine. Refrigerate for 2-3 hours until the fish turns opaque. When ready to eat, drain the fish, add the spring onion, chopped herbs, chilli, coconut milk, a generous pinch of black pepper, and any extra vegetables, and stir well. Serve with lime wedges and extra coriander sprigs.