Cannabis Kokoda (Fiji Island Ceviche)

By Infused Eats      ,

June 18, 2017

Cannabis Kokoda is a deliciously crisp summertime recipe which is a refreshing Marijuana Infused Fiji Island Ceviche infused with marijuana using both cannabis infused coconut milk and oil.

  • Prep: 3 hrs
  • Cook: 30 mins
  • Yields: 6 - 8 Bowls

Ingredients

⅛ - ¼ oz Dried Cannabis Flowers or Shake

1 Cup Coconut Milk

2 tablespoons coconut oil

1 pound Pacific whitefish (Mahi Mahi, Halibut, Grouper etc.)

6 - 10 Limes and/or Lemons

2 - 3 dried Chile peppers (or to taste)

½ cup Celery

½ cup Cucumber

½ cup Onion

½ cup Tomato

½ cup Pineapple

½ cup Mango

¼ cup Cilantro

½ cup Carrots (Sliced in long and thin slivers)

Directions

Prepare Cannabis Infusion

1Grind Cannabis

2Place in oven preheated to 250° F for 25 minutes to activate THC

3Place cannabis, coconut oil and coconut milk in double boiler and infuse for 1 - 2 hours.

4Strain milk and oil from cannabis material with fine mesh filter or cheesecloth.

5Put oil/ milk mixture in chiller for at least one hour.

Prep Ingredients

1Remove fat and blood stripe from fish and cut into even 1/4 to 1/2 inch cubes.

2Juice lemons and/or limes and pour about 2/4 cup over the fish to barely submerge.

3Cover and put fish in refrigerator for 30 minutes to 1 hour.

4Chop the dried peppers and Squeeze a little lime or lemon over the them in a mortar and pestle. Grind into a paste.

5Chop the celery, cucumber, onion, tomato, pineapple and mango into 1/4" - 1/2" pieces.

6Chop the cilantro.

7Sliver the carrots and put them in cold water to crisp.

Assemble and Marinade the Kokoda

1Remove the infused milk/ oil from chiller and take coconut oil puck from top. Add milk to equal one cup if necessary.

2Finely chop the cold infused coconut oil and keep chilled until needed.

3Drain the excess citrus juice from the fish and add it into a large bowl combined with the chopped fruits and vegetables, infused coconut milk, cilantro and Chile peppers.

4Toss gently until well combined.

5Cover and let marinade in refrigerator for 2 - 3 hours or overnight.

6Serve cold in bowls garnished with chilled (or pickled) carrots.

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