Photography recipe
Fotografía Chef Signature Chef

Instructions

1. Place your cubed Mahi Mahi in a large mixing bowl, then pour the mixed citrus juice over top until the fish is submerged

2. Cover the bowl with plastic wrap, then place into the fridge for at least 2 hours

3. After at least 2 hours (or more), the fish filet should be opaque and ready to go. Drain the excess liquid.

4. Pour the coconut milk over...

+

Instructions

1. Place your cubed Mahi Mahi in a large mixing bowl, then pour the mixed citrus juice over top until the fish is submerged

2. Cover the bowl with plastic wrap, then place into the fridge for at least 2 hours

3. After at least 2 hours (or more), the fish filet should be opaque and ready to go. Drain the excess liquid.

4. Pour the coconut milk over the bowl

5. Add your chopped shallots, red onion, green bell pepper, cucumber, chilis, tomatoes and parsley and mix everything wel Serve your kokoda cold either in small bowls or in lettuce cups. Enjoy

 

-

Ingredients 4 persons
  • 1 lb fresh Mahi Mahi fillet
  • cubed
  • 4 limes juiced
  • 2 lemons juiced (1 cup of citrus juice or enough to submerge)
  • 1 cup coconut milk
  • 2 medium-sized shallots finely diced
  • 1/2 medium red onion finely diced
  • 1 medium sized green bell peppers finely diced
  • 1 Persian cucumbers finely diced
  • 3 long red chilis finely diced
  • 2 tablespoons parsley finely diced
  • 2 Roma tomatoes finely diced.
Recipes. The Cook & Chef Institute