Fijian Ceviche (Kokoda) by Sarah Todd

Preparation  20mins
Cook  Chill fish for 30mins
 Serves 4


500g snapper

1 cup white vinegar

3⁄4 cup coconut milk

1⁄4 cup finely chopped fresh coriander

3 spring onions, thinly sliced

1 vine-ripe tomato

1 small red capsicum

½ small red onion

2 tbsp. fresh lime juice, plus wedges to serve

salt and freshly ground black pepper



Skin and cut snapper into 1cm cubes.


Signature Knives

Core, seed and finely dice the tomatoes, capsicum.

Dice spring and red onions.


Signature Cooks Knife

Place snapper in a large bowl with white vinegar and toss to coat the snapper. Leave to marinate for 30 minutes, then drain and rinse the snapper.

Return snapper to bowl and add coconut milk, coriander, capsicum, tomato and onions. Stir gently to combine.

Add the lime juice, salt, and pepper and refrigerate until ready to serve.


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