Kokoda is Fiji’s version of ceviche, enriched with coconut milk to balance out all the acid.
1 lb. boneless, skinless snapper fillet, cut into 1/2-inch pieces
1 cup white vinegar
3/4 cup coconut milk
1/4 cup finely chopped fresh cilantro
3 scallions, thinly sliced
1 vine-ripe tomato, cored, seeded, and finely chopped
1 small red bell pepper, seeded and finely chopped
1 small yellow bell pepper, seeded and finely chopped
1/2 small red onion, finely chopped
2 tbsp. fresh lime juice, plus wedges to serve
Kosher salt and freshly ground black pepper
In a large bowl, toss the snapper with the white vinegar. Leave to marinate for 30 minutes, then drain and rinse the snapper. Return snapper to bowl along with the coconut milk, cilantro, scallions, tomato, bell peppers, and red onion.