Ceviche With Coconut Milk From New Zealand Called Kokoda
At the last Fred Hall Show, in between my "safe handling of raw fish" presentations, I had a chance to meet and talk with a lot of fishermen. My fishing buddy, Ryan and his girlfriend, Jackie, introduced me to Graham Kay, the owner of the company they're working with, scoutinflatables.com. Graham is the one who introduced me to ceviche with coconut milk.
Graham is from New Zealand where he loves to boat and fish. Soon, we started talking about yellowtail fishing, and then Graham pulls out his phone while showing me his favorite yellowtail recipe. It's a New Zealand ceviche called Kokoda. I took one glance at it and realized I had to make it.
So, here it is. Just grab some fresh yellowtail, limes and then climb your local coconut tree... Because after that, you're half way done creating this ceviche with coconut milk called New Zealand Kokoda!
Kokoda Ceviche With Coconut Milk (serves 4)
1 pound yellowtail fillet 1/2-in cubed
1 cup fresh lemon juice
1 cup store bought lime juice
1 fresh lime
8 tablespoons coconut milk
3 sweet red peppers thinly sliced
3 sweet yellow peppers thinly sliced
3 sweet orange peppers thinly sliced
1 red (hot) pepper thinly sliced
1/2 red onion sliced
1 avocado 1/2-in cubed
1-1 1/4 teaspoon of white pepper
1 fresh coconut cut in half
Start Making Ceviche With Coconut Milk
1) Start by adding the 1 cup of lemon and 1 cup of lime juice into a small container. Sprinkle salt over the cubed fish and then add the fish into the small container of citrus juice. Refrigerate for no longer than 2 hours.
2) After 2 hours, pour off all the citrus juice from the fish and set aside for the next step.
3) Now, into a large mixing bowl combine the fresh avocado, peppers, red onions and then the fish. Add the juice of one lime and coconut milk into the bowl, along with some white pepper and then begin to mix.
4) Ladle the kokoda into the empty coconut halves and then serve. Don't forget to serve with some semi-sweet New Zealand white wine. Enjoy!!
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Orange Citrus Juicer/Squeezer $27.97 http://amzn.to/2E0vs9N ➤ 12-inch Chef's Knife
http://amzn.to/2CnQuyw ➤ Wusthof Pro Cook’s Knife 12-inch $44.95 http://amzn.to/2CCoOGg ➤ Cuda 10" Fillet Knife
http://amzn.to/2qtueSB ➤ 24" Round Hard Wood Cutting Board http://amzn.to/2Cxmvo6 ➤ Ex-Large Bamboo Cutting Board 18"x14" http://amzn.to/2EXy1uL ➤ Multi-Purpose Stainless Steel Scraper & Chopper http://amzn.to/2CK4sv5 ➤ Porcelain Ramekin Pinch Bowls 6-ea https://amzn.to/2IaIE2E ➤ Morton Kosher Salt 3lbs
http://amzn.to/2AiewJN ➤ Adjustable Pepper Grinder, Clear $16.99 http://amzn.to/2AsoiZG ➤ Spicy World Black Peppercorn 16-oz bag $11.81 http://amzn.to/2CTif3a ➤ Ex-Large Mixing Bowl w/Lid $23.95 http://amzn.to/2CKwaLg ➤ 20-Jar Revolving Spice Tower W/5 year FREE Spice Refills http://amzn.to/2DDOlj7
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black