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Thai-Inspired Kokoda

Serves 2 (makes about 1 cup)

Total Time
25 mins

Chef Louis Tikaram often serves this version of kokoda, a mild Fijian-style ceviche, to suit the rest of his Southeast Asian–influenced menu at E.P. & L.P. in Los Angeles. “The original kokoda is so subtle. This spin helps it stand up against those crazy flavors,” he says.

Coconut: Thai-Inspired Kokoda (0318)

 4 ounces skinned fillet of kanpachi, chilled
 3 cherry tomatoes or 4 grape tomatoes
 1 moderately hot red chile, such as Fresno or red jalapeño
 1 small shallot

 About 1 tbsp. lime juice
 2 tablespoons Thai or Vietnamese fish sauce
 2 tablespoons distilled white vinegar
 1 teaspoon sugar
 1 teaspoon minced lemongrass (inner part of stalk only), plus a few thin slices for topping
 Pinch of finely slivered lime leaf (about 1 leaf )*, plus a pinch for topping
 1 tablespoon fiery­hot Asian-style red chile oil
 About 1/2 cup coconut milk*
 Asian-style rice crackers or cassava chips*, or mixed root-vegetable chips such as Terra Chips, for serving (optional)
Step 1

Prep the fish: Pull or cut out any bones* and, if you like, trim away bloodlines (the darker red, stronger­tasting portions). “The Japanese leave the bloodline in. They like the meaty flavor against the more subtle, mild flavor of the rest of the fish,” says Tikaram. With a very sharp knife, slice the fish crosswise about 1/4 in. thick, then into 1/4­in. cubes. “I like to cut everything small. That way you get more of a flavor explosion of all the ingredients in every bite.” Chill fish until ready to serve.

Step 2

Cut tomatoes lengthwise into thin wedges. Stem chile, then cut in half. Remove seeds and whitish ribs. Finely dice chile, enough to yield 1 tbsp. Finely dice enough shallot to yield 1 tbsp. as well.

Step 3

In a bowl, mix fish with lime juice. “In Peruvian and Mexican ceviche, the fish is well cured in lime. Here, the lime is more of a seasoning, and the fish stays fresh and fragrant.” Then stir in fish sauce, white vinegar, sugar, lemongrass, pinch of lime leaf, red chile oil, tomatoes, diced chile, shallot, and coconut milk. Season with more fish sauce or lime juice if you like.

Step 4

Divide between 2 small bowls and top with sliced lemongrass and a few lime-leaf slivers. Serve immediately, with rice crackers, cassava chips, or root­vegetable chips.


*For swordfish that’s sustainable, look for fish caught with harpoons, handlines, or line-and- pole rigs; see (search by fish name) for more info on sustainable-catch methods. For canned coconut milk, choose one without preservatives, like Native Forest Organic Coconut Milk, and dilute with 2 to 3 tbsp. water; to make fresh coconut milk, see “How to Crack and Milk a Coconut.” Find Asian-style rice crackers and cassava chips (such as Maxi), which need to be fried before eating, at Asian markets. For boning fish, the best tool is a pair of fish tweezers (Kotobuki Japanese Fish Bone Tweezers, $5.50;  

Nutrition Facts

Servings 0

Amount Per Serving
Calories 295Calories from Fat 67
% Daily Value *
Total Fat 22g34%

Saturated Fat 12g60%
Cholesterol 31mg11%
Sodium 1,447mg1%
Total Carbohydrate 10g4%

Dietary Fiber 1.2g5%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.