Kokonda Recipe | James Beard Foundation

Ingredients

• 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