Kokoda (Fijian Ceviche) Featured in
Trying this simple dish in Fiji is a must. It is prepared from raw Spanish mackerel (Walu) adding in freshly squeezed lemon or lime juice. After marinated, give the fish a "time to rest" for a few hours. In Fiji local chefs make a salad, using tomatoes with chilis and salt. The main ingredient is fresh Spanish mackerel which is the most abundant in the Fijian waters from October through March—that's the best time to try Fijian Kokoda.