Kokoda

serves 6

From the cookbook "20,000 Gallons of Chowder" by Ray Dunn

A cold Polynesian dish, sort of like Ceviche.

I was given the idea for this recipe by a sailor who brought a "family secret" version of it to a pot-luck party of fellow cruisers on a beach in Mexico. If at all possible serve this delicious dish with cold beer, warm sand, good friends and plenty of sunshine.

  • 3/4 pound fresh white fish -- halibut, snapper, cod or whatever is available. Boned and cut into bite size pieces but uncooked.
  • 1/4 pound fresh small scallops, shelled
  • 1/4 pound fresh small shrimp, shucked
  • 6-8 Tablespoons lime juice
  • 1-1/2 cups coconut milk
  • 1 large red onion, chopped
  • 1-2 jalapeno peppers, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, minced or pressed.
  • 3 green onions, chopped
  • 1 large tomato, chopped
  • salt and pepper to taste.
    •

    Put the fish, shrimp and scallops in a stainless steel bowl or a zip-lock type bag. Add the lime juice and stir to coat the fish well.

    Marinate in the refrigerator for 4 to 8 hours or better yet, overnight. Gently stir in the other ingredients until evenly mixed.

    Put your soup bowls and spoons in the freezer for an hour or so before serving the very cold soup with tortilla chips.

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