There’s nothing like enjoying a fresh bowl of ceviche at Sufito in Punta Mita — a luxe culinary hotspot overlooking Banderas Bay and the Punta Mita Pier in Nayarit, Mexico.
But for those of us residing north of the border this summer, there’s still a way to replicate that tropical feeling in your own kitchen, thanks to an easy-to-make recipe courtesy of Punta Mita’s director or operations and marketing Carl Emberson, who channeled his passion for cooking and customer service into his own cookbook, A Taste of Punta Mita.
GOLF’s Josh Sens recently caught up with Emberson in Punta Mita to enjoy an in-person demonstration of Emberson’s “Fijian ceviche,” called Kokoda, which reflects the flavors of both Mexico and the islands through the inclusion of coconut milk.
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Emberson starts with sea bass, which he suggests marinating in lemon juice for 30 minutes. Once the fish is ready, cut it into small cubes and add to the lemon juice and coconut milk mixture in a large bowl. Stir, and then combine the fish with the onion, tomatoes and peppers. Chili can be added to taste. Next, add salt and pepper and you’re ready to serve. The mixture can also be chilled in the fridge until you’re ready to eat.
Check out the full list of ingredients below, and watch the video above for a complete tutorial on how to make Kokoda at home.
Kokoda Ingredients:
Sea bass or white fish (cubed)
Lemon juice
Unsweetened coconut milk
Onion (coarsely chopped)
Chili (to taste)
Spring onion
Salt
Rock salt
Pepper
Diced tomatoes
Diced peppers
