Description
I First had this back in 1980 outside of Suva … Been loving it ever since .. Such a fresh dish, perfect for any time of the year .. Fish for this dish is always available at Aussie Seafood Houses .. Capalaba West, Durack and Strathpine … All Stores Open 7 Days a Week
Image ©WideScenes Photography – www.widescenes.com
Kokoda ( Fijian Ceviche )
2019-07-12 12:26:23
Serves 8
Nutrition Facts
Serving Size
465g
Servings
8
Amount Per Serving
Calories 449
Calories from Fat 225
% Daily Value *
Total Fat 27g
41%
Saturated Fat 22g
109%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 59mg
20%
Sodium 537mg
22%
Total Carbohydrates 23g
8%
Dietary Fiber 5g
20%
Sugars 6g
Protein 37g
Vitamin A
17%
Vitamin C
136%
Calcium
13%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 kg fresh snapper or mackerel skinned
- Juice of 10 limes and 3 lemons
- 2 medium onions, finely diced
- 3 red chillis, minced
- 2 cups finely chopped tomato
- several spring onions, finely sliced
- a few stems of coriander ( you can substitute with parsley)
- 4 cups of coconut milk
- 1/2 tablespoon sea salt
- Lime wedges to garnish when serving
Instructions
- 1. Cut thefish into 1 cm cubes, discarding any bloody tissue
- 2. In a bowl, mix the fish and the citrus juices and chill to marinate for 2 to 3 hours, or until the fish is opaque.
- 3. Drain the fish and add the onion, chilli, tomato, spring onion, corriander, coconut milk and salt.
- 4. Mix well, chill and serve with lime wedges
Capalaba Aussie Seafood House https://aussieseafoodhouse.com.au/
