Round Hill Hotel and Villas, Montego Bay, Jamaica
Chef Martin Maginley created this “coconut ceviche” for a James Beard House dinner. Kokonda is a delicious South Pacific favorite and is a light and delicious way to begin a meal.
- 12 large limes
- 16 ounces white corvine or tuna, skin off and cut into 1/2” pieces
- 1/4 teaspoon sea salt
- One 14 ounce can coconut milk
- 1/2 cup mayonnaise
- 1/2 scotch bonnet pepper finely chopped
- 1 cup chopped scallions (green and white parts)
- 1 cup diced tomatoes, seeds removed
- 1/4 cup chopped fresh cilantro
Zest 4 limes and set aside. Squeeze the juice from all 12 limes. Cover the fish with half of the lime juice, cover, and marinate under refrigeration for 12 hours. Pour off the liquid from the fish and stir together the remaining lime juice and salt. Continue marinating the fish for another hour or until the fish is cooked all the way through, then pour off the lime juice.
Reduce the coconut milk in a small saucepan until thick and fragrant, about 20 minutes. Cool slightly and mix together with the mayonnaise.
In a small bowl, stir together the fish, coconut mayonnaise, pepper, scallion, and tomato. Adjust the seasoning with more sea salt. Evenly distribute the kokonda into 4 serving bowls and garnish with the chopped cilantro and lime zest.