Kokonda is an Indonesian-style ceviche - raw seafood marinated and "cooked" in citrus juice. This recipe uses very fresh rainbow runner fillet, but snapper or blue-eye would also work well.




Skill level

Average: 4.1 (20 votes)


  • 1 rainbow runner fillet, about 1 kg, skinned and pin boned (or you could use snapper, blue eye trevalla or tuna) 
  • 2 limes, juiced 
  • 1 small red onion, finely diced 
  • 4 small green chillies, chopped 
  • 20 g candied nutmeg, finely diced 
  • 3 vine-ripened tomatoes, peeled and diced 
  • 250 ml (1 cup) coconut cream 
  • 1 tsp cracked black pepper 
  • salt, to taste 
  • ½ bunch coriander sprigs, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 30 minutes

Cut the fish into 1 cm pieces and place in a bowl with the lime juice. Toss to coat, then stand for 30 minutes or until the fish turns opaque.

Add the onion, chilli, candied nutmeg and tomatoes and combine well, then add the coconut cream and pepper and season to taste with salt. Serve immediately, scattered with coriander sprigs.