Fusion Recipe: Moqueca-Kokoda Shooters

🍤 Moqueca-Kokoda Shooters: A Brazilian-Fijian Fusion

This recipe delivers a striking contrast: a shot glass of refreshing, creamy, chilled coconut ceviche is topped with a warm, subtly spiced, palm oil-glazed prawn, creating a delightful explosion of hot and cold, fresh and savoury, sweet and sour.

📝 Ingredients

Part 1: The Chilled Kokoda Base (Fijian)

Ingredient	Quantity	Notes
Firm White Fish (e.g., Snapper, Mahi-Mahi)	150g (5 oz)	Diced into 1  cm cubes.
Fresh Lime Juice	1/2 cup	Enough to fully cover the fish.
Red Onion	1/4 small	Finely diced.
Tomato	1/2 small	Deseeded and finely diced.
Cucumber	1/4 small	Deseeded and finely diced.
Coconut Cream (Thick)	1/2 cup	Fresh is best, if available.
Cilantro (Coriander)	1 Tbsp	Finely chopped.
Salt & White Pepper	To taste

Part 2: The Warm Moqueca Topping (Brazilian)

Ingredient	Quantity	Notes
Large Prawns/Shrimp	10	Shelled and deveined (one per shooter).
Palm Oil (Azeite de Dendê)	1 tsp	Use sparingly for colour and flavour.
Coconut Milk (Thin)	2 Tbsp	Standard canned coconut milk.
Sweet Paprika	Pinch
Turmeric	Pinch	For colour and slight earthiness.
Salt	To taste
Scallions (Spring Onions)	For garnish	Thinly sliced.

🔪 Instructions & Method

1. Prepare the Kokoda Base (Chilling: 1-2 Hours)

1. Cure the Fish: In a non-reactive bowl, combine the diced white fish and lime juice. Ensure the fish is fully submerged. Cover and refrigerate for 1-2 hours until the fish turns opaque and firm.
2. Drain & Combine: Drain off most of the lime juice (keep 1 tablespoon). Add the diced red onion, tomato, and cucumber to the fish.
3. Finish the Base: Gently fold in the coconut cream, chopped cilantro, the reserved lime juice, and season with salt and white pepper. Taste and adjust seasoning. Keep chilled until ready to serve.

2. Prepare the Moqueca Topping (5 Minutes)

1. Season Prawns: In a small bowl, toss the prawns with the sweet paprika, turmeric, and a pinch of salt.
2. Sauté: Heat the palm oil (Dendê) in a small frying pan over medium heat. Add the seasoned prawns and sauté for 1-2 minutes on each side until they start to turn pink.
3. Glaze: Add the thin coconut milk to the pan and cook for 30 seconds, allowing the oil and milk to create a light glaze on the prawns. Remove from heat immediately. The prawns should be served warm.

3. Assembly (Immediate Service)

1. Spoon the chilled Kokoda Base into ten small shot glasses or single-serving cups (about 3/4 full).
2. Place one warm Moqueca Prawn gently on top of the Kokoda in each glass.
3. Garnish with a sprinkle of sliced scallions.
4. Serve immediately while the contrast between the warm prawn and the chilled base is sharpest.

💡 Chef's Tips

• Palm Oil Control: Azeite de Dendê has a strong flavour and deep colour. Use only the specified amount; too much will overwhelm the delicate Kokoda.
• Fish Freshness: Since the fish is only "cooked" by the acid, use the freshest, sushi-grade fish possible.
• The Contrast: The key to this dish is the temperature contrast. Ensure the Kokoda base is very cold and the Moqueca prawn is freshly warm when served.
• Presentation: Place the shooters on a bed of ice to help maintain the chill of the Kokoda.

About this food:

The Moqueca-Kokoda Shooter is a testament to the harmony achievable in culinary fusion. It takes the zesty, cooling raw fish dish of Fiji's islands, Kokoda (a coconut ceviche), and pairs it dynamically with the soulful, warm flavours of Brazil's coastal cooking. The vibrant orange hue from the Azeite de Dendê (palm oil) used in the warm Moqueca prawn topping not only nods to its Brazilian heritage but also contrasts beautifully with the creamy white coconut base. This appetiser is an elegant, single-bite symphony of texture and temperature, making it a perfect, inventive starter for any celebratory occasion.