Fijian Ceviche (Kokoda)

Kokoda is Fiji's version of ceviche, enriched with coconut milk to balance out all the acid. In this version, the fish "cooks" not in citrus juice but plain old white vinegar, which saves on limes and the time it takes to squeeze them. Once you rinse your pickled fish and dress it with a little citrus and coconut milk, no one's the wiser.

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