Kokoda from Fiji

Kokoda is the Fijian version of ceviche and makes good use of the products commonly found on the islands.  It is fresh, tasty and requires no cooking whatsoever.  Very easy to make, kokoda is a great starter and looks pretty when served on a lettuce leaf.

4 white fish fillets
4 limes
1/2 teaspoon salt
1 cup coconut milk
1 onion finely chopped
1 green chili finely chopped
2 tomatoes quartered
1 capsicum finely chopped
Slice the fish fillets into bite-sized chunks.  Sprinkle over the salt.  Cut the limes into quarters and squeeze their juice onto the fish chunks so that the fish is completely covered in lime juice.  Cover with plastic wrap and pop into the fridge and forget about it for 24 hours.  Just before serving, pour off the excess lime juice.  Add the onion, chili, tomato, capsicum and coconut milk.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine.  She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B.  All her books are available on Amazon in both print and Kindle format. http://cindyvine.com