AuthorInfusedEatsCannabis 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.
Grind Cannabis
Place in oven preheated to 250° F for 25 minutes to activate THC
Place cannabis, coconut oil and coconut milk in double boiler and infuse for 1 - 2 hours.
Strain milk and oil from cannabis material with fine mesh filter or cheesecloth.
Put oil/ milk mixture in chiller for at least one hour.
Remove fat and blood stripe from fish and cut into even 1/4 to 1/2 inch cubes.
Juice lemons and/or limes and pour about 2/4 cup over the fish to barely submerge.
Cover and put fish in refrigerator for 30 minutes to 1 hour.
Chop the dried peppers and Squeeze a little lime or lemon over the them in a mortar and pestle. Grind into a paste.
Chop the celery, cucumber, onion, tomato, pineapple and mango into 1/4" - 1/2" pieces.
Chop the cilantro.
Sliver the carrots and put them in cold water to crisp.
Remove the infused milk/ oil from chiller and take coconut oil puck from top. Add milk to equal one cup if necessary.
Finely chop the cold infused coconut oil and keep chilled until needed.
Drain 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.
Toss gently until well combined.
Cover and let marinade in refrigerator for 2 - 3 hours or overnight.
Serve cold in bowls garnished with chilled (or pickled) carrots.
Ingredients
Directions
Grind Cannabis
Place in oven preheated to 250° F for 25 minutes to activate THC
Place cannabis, coconut oil and coconut milk in double boiler and infuse for 1 - 2 hours.
Strain milk and oil from cannabis material with fine mesh filter or cheesecloth.
Put oil/ milk mixture in chiller for at least one hour.
Remove fat and blood stripe from fish and cut into even 1/4 to 1/2 inch cubes.
Juice lemons and/or limes and pour about 2/4 cup over the fish to barely submerge.
Cover and put fish in refrigerator for 30 minutes to 1 hour.
Chop the dried peppers and Squeeze a little lime or lemon over the them in a mortar and pestle. Grind into a paste.
Chop the celery, cucumber, onion, tomato, pineapple and mango into 1/4" - 1/2" pieces.
Chop the cilantro.
Sliver the carrots and put them in cold water to crisp.
Remove the infused milk/ oil from chiller and take coconut oil puck from top. Add milk to equal one cup if necessary.
Finely chop the cold infused coconut oil and keep chilled until needed.
Drain 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.
Toss gently until well combined.
Cover and let marinade in refrigerator for 2 - 3 hours or overnight.
Serve cold in bowls garnished with chilled (or pickled) carrots.