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Fijian Coconut Ceviche | Kokoda

Serves 4 (as an appetizer) Until Kokada entered my life, ceviche was uncharted territory for me. Raw fish dishes are definitely not native to my hometowns – Boston, Atlanta, Paris, or Luxembourg – they’re really more of a tropical item. (Is it weird to say I have more than one hometown? It’s all I know…) I had my reservations about consuming raw fish in landlocked Tulsa, Oklahoma – but, after taking a big sniff, the fishmonger assured me the mahi-mahi was fresh. What a flavor sensation it is – mild fish swimming in a blast of tart lime juice and cloaked in creamy coconut milk. I added a bit of hot pepper to give even more dimension, but you can use regular green peppers if you’d prefer. TIP: Ask your fishmonger to skin the fish and remove its bloodline. TIP 2: If you have leftover coconut milk from a can, use it to make some Grilled Corn with Coconut Milk. Ingredients: 1/2 lb fresh mahi mahi (skinned & bloodline removed) 2 limes, juiced 1/4 tsp …

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Bajan Sweet Potato Fish Cakes

Makes about 7 average fish cakes Two kinds of fish cakes are popular in Barbados: deep-fried balls and pan-fried patties. This recipe makes lovely golden pan-fried patties. The sweet potato in these Bajan Fish Cakes is subtle and provides a great variation for those who don’t like a lot of heat. Serve with hot sauce for those who enjoy it! Ingredients: 1/2 lb cooked sweet potato (about 1/2 an average sweet potato) 1/8 cup milk (only add as needed) 1/2 onion, grated (about 1/8 cup) You can also mince the onion if you want the texture, but you may need more milk to make up for minced onions not being as wet as grated. 1/2 tsp salt 1/4 tsp pepper 1 egg, beaten 2 Tbsp minced fresh parsley 12 ounces skinned, deboned, cooked mahi mahi (or other white fish) Tip: The skin is thick. Have them remove it at the fish market, you’ll save the cost of several ounces 1/2 cup flour for dredging vegetable oil for deep-frying Method: 1. Mash sweet potato, using only …

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