Kokoda

Ingredients

500 g	Snapper fillets, skinned (Main)
5	Limes, juiced
2	Lemons, juiced
1	Medium onion, finely diced
2	Red chillies, finely sliced
1 cup	Tomato, flesh removed and diced into 1cm pieces
2	Spring onions, finely sliced
1 cup	Coriander leaves
6	Lime cheeks, to serve
1 cup	Coconut cream

Directions

1. Cut the fish into 1 cm dice, discarding any bloody tissue.
2. In a bowl, mix the fish and the citrus juices and chill to marinate for two to three hours, or until the fish is opaque.
3. Drain the fish and add the onion, chili, tomato, spring onion, coriander, coconut cream and salt.
4. Mix well, chill well and serve with lime cheeks.