Fresh fish is essential for ceviche. Trust me, I’ve tried to sub in frozen fish for convenience and the texture is no good. And for a deliciously vibrant version of ceviche, you MUST try Kodoka from Papua New Guinea. Sweet, sour, savory, with a variety of textures, this beautiful fish dish is as exciting to look at as it is to eat.
Naptime tip: Start the kokoda in the morning, stirring occasionally throughout the day and it’ll be ready for a refreshing lunch or dinner. Also, you can chop your melon and pepper a little earlier in the day to make for a super fast assembly at the end.
Kokoda
Recipe slightly adapted from pulcetta.com. Serves 4-6
Ingredients:
300g fresh, firm white fish filet such as cod, halibut or rockfish (bones and skin removed)
2 tsp. lemon zest (about 1 lemon)
1/4 cup or 60 ml fresh lemon juice
2 Tbs. or 30 ml coconut milk
Salt and black pepper to taste
1 red bell pepper
2 ripe tomatoes
8 ounces or 225g cantelope melon
1 Tbs. fresh basil, chopped
Method:
Cut the fish filet into 1/2 inch cubes then place into a non-reactive bowl (glass or plastic). Stir in lemon zest and juice. Cover the bowl and chill for 8 hours or up to overnight (ideally stirring several times.)
After 8 hours, drain any excess marinade from the fish. Stir in the coconut milk and season with salt and pepper. Next, dice the bell pepper and tomato into 1/4-1/2 inch cubes. Peel and seed the melon and dice into the same size. Add the veg and melon to the fish. Stir gently to combine and transfer to serving dish. Garnish with chopped basil and enjoy!
Naptime Prep Cook 