Fijian Ceviche - Kokoda is Fiji's version of ceviche, enriched with coconut milk to balance out all the acid. In this version, the fish "cooks" not in citrus juice but plain old white vinegar, which saves on limes and the time it takes to squeeze them. Get the recipe for Fijian Ceviche»
Fijian Kokoda Vaka Lolo Recipe. YUMMO! **In the South Pacific, there are many versions of kokoda and many other raw-fish preparations. Kokoda (pronounced ‘ko-kon-da’) is Fijian raw fish and now a fixture on every Fijianmenu, always with coconut milk.