Vegan Kokoda – Fijian Ceviche

Vegan Kokoda, a vegan take on the national dish of Fiji. A fresh salad made with hearts of palm and vegetables marinated in lime juice and served in coconut milk. 

Vegan Kokoda - Fijian Ceviche

Serving Vegan Kokoda

Kokoda is the national dish of Fiji. It’s similar to South American Ceviche when raw fish is served marinated in lots of citrus juice. Our vegan version obviously doesn’t use fish. As with many of our recipes we love using hearts of palm as a replacement for fish. Its delicate taste and texture work perfectly. 

Fijian Ceviche

As with other Ceviche you want to serve your Vegan Kokoda with something crunchy to have a variation of textures. Some crunchy lettuce like romaine works great. You could also serve it with some tortilla chips or vegetable crisps. 

Vegan Kokoda – Fijian Ceviche

A vegan take on the national dish of Fiji, a fresh salad made with hearts of palm and vegetables marinated in lime juice and served in coconut milk.
5 from 1 vote
Prep Time 15 mins
Cook Time 0 mins
Marniating Time 15 mins
Course Lighter Bite
Cuisine Fijian
Servings 2

Ingredients
  

  • 400 g tin hearts of palm
  • 3 limes 2 juiced, one cut into wedges
  • 1 small red onion finely diced
  • 1 green chilli finely diced
  • 1 yellow bell pepper finely diced
  • 10 cherry tomatoes cut in half
  • 1 yellow bell pepper finely diced
  • ½ cucumber cut into 1cm cubes
  • 200 ml coconut milk
  • Fresh coriander finely chopped
  • Lettuce to serve

Instructions
 

  • Drain then slice the hearts of palm into 1cm thin discs. Place the discs in a bowl then squeeze over the juice of 2 of the limes. Add a good pinch of salt and mix well. Cover and let them marinate in the lime juice for at least 15 minutes. Stirring halfway.
  • Once the hearts of palm have been marinating for 15 minutes. Remove them from the lime juice while reserving the juice.
  • Add the hearts of palm to a bowl with the finely diced onion, chilli, yellow bell pepper, cherry tomatoes and cucumber. Pour over 1 tablespoon of the reserved lime juice and add a pinch of salt. Mix together well then add the coconut milk and the chopped fresh coriander. Mix again then taste for seasoning. We added another pinch of salt.
  • Serve your Vegan Kokoda on a bed of lettuce with a wedge of lime.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!

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