I could eat bowls and bowls of this refreshing dish that reminds me of being at the beach and on holiday. It relies on having very fresh fish available, so ideally you are a fisher, or know one! The acid from the lime/lemon juice "cooks'’ the fish flesh without heat, firming up its texture and turning it an opaque white colour. I think trevally is the best type of fish for this dish.
|500 g||Fish, very fresh white fish e.g. trevally, bluenose, tarakihi, snapper (Main)|
|½ cup||Fresh lime juice, freshly squeezed or lemon juice|
|½ cup||Coconut cream|
|½||Red onions, finely diced|
|1||Red chilli, large, finely diced, optional|
|2||Spring onions, finely sliced|
|1||Green capsicum, finely diced|
|2||Tomatoes, seeds removed, finely diced|
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- Cut fish into small 1-2cm pieces. Combine with lime or lemon juice in a non-metal, non-corrosive bowl.
- Cover and set aside to marinate for 30-45 minutes in the fridge - the acid of the citrus will cook the fish.
- Mix in coconut cream, onion, chilli (if using), spring onions, capsicum and tomatoes.
- Season to taste with salt and freshly ground black pepper.
- Serve chilled in small bowls or in lettuce leaf cups.