6 south pacific Kokoda A very popular dish that has many variations in the Pacific is kokoda. It is the island’s equivalent of South America’s ceviche, made up of finely chopped raw mahi-mahi fish, dressed with miti — a dressing made from thick coconut cream with onions, lemon/lime juice, salt and chilies. Di‹erent Pacific Islands have di‹erent variations on this dish, but they all generally involve sharp citrus juice, coconut cream and pieces of fish. The Fijians in particular like their version of kokoda to have a slight kick with some spice from the chilies. Kokoda is a great choice for a starter, as it is very refreshing and cleanses the palate for the following courses. Since the fish is marinated for a long period of time (around six to eight hours), it gets a firm and slightly chewy texture, making for a very satisfying fish dish. In Fiji, this meal is traditionally served in a large clamshell or half a coconut shell.