Fiji

Pacific island cooking with root vegetables, fresh fish, coconut and Indian influence.

Traditional kokoda: the Fijian ceviche of raw fish marinated in lime and coconut milk

Published on: July 21, 2026

Leonardo Polo

Fiji's national dish: cubes of fresh white fish cured in lime juice, then folded into fresh coconut milk with tomato, onion, bell pepper and chili. Creamy, tart and refreshing, served chilled in a coconut shell or on leaves. Recipe with the right curing time.