Kokoda: the perfect fish opener from Fiji

Fiji Hideaway Resort & Spa on Viti Levu's famed Coral Coast is an ideal getaway in the South Pacific.

Head chef Faiyaz, comes from a family of Indian chefs and worked his way from dishwasher to chef in a year. One taste of his Indian-Fijian cuisine explains it all.

Here's the recipe for Kokoda, the Indian-Fijian version of ceviche.

Fiji Hideaway Resort & Spa Kokoda

1 generous pound of Walu fillet (Spanish mackerel or any soft white fish can be substituted)
2/3 cup (scant) lemon juice
1/2 onion, diced
1/4 tsp. chilli, diced
3/4 cup (generous) coconut milk
1 medium tomato, diced
1 TBS. capsicum, chopped
1 tsp. coriander, chopped
3 tsp. spring onion, chopped
salt and pepper to taste.

Cut fish into half-inch cubes. Pour lemon juice over, mix and leave to marinate 2 hours at room temperature or until cooked through. Drain lemon juice, rinse fish and combine with coconut milk and vegetables. Season to taste and serve cold.