Kokonda is a traditional dish served all around the South Pacific with slight variations depending on where you go. It is a ceviche dish served with coconut cream and has lovely citrus flavors followed by a sweetness from the coconut. It is perfect for our newly released 2014 Carr Pinot Gris!
Kokonda
Ingredients:
- 1 lb. Yellowfin
- juice from 3 limes
- 2 tomatoes peeled and diced
- 1 green bell pepper diced (if you like a little spice you can substitute for 2 small jalapeños seeded)
- 1 small red onion diced
- 1 cup coconut milk
- salt & pepper to taste
- cilantro to garnish
Directions
1. Cut the fish up into chunks or strips (remember the smaller the pieces the faster it will “cook”). Toss the fish and lime juice in a bowl and refrigerate for at least 30 minutes.
2. Meanwhile dice up your tomatoes, peppers, and onion and season with salt and pepper. Once the fish is finished “cooking” in the lime juice toss with your vegetables and serve in a bowl with coconut cream drizzled on top and garnished with cilantro.
*For the adventurous you can make your own coconut milk by blending up the meat from a coconut with it’s juice along with one cup of water and then strain through cheese cloth, if you have the time and patience it is well worth the work.
Serves: 5