Tuna, snapper and trevally are fantastic fish to marinate, any of these will do this dish justice.
Ingredients
| 300 g | Fish fillets, such as trevally, tarakihi or snapper (Main) |
| 3 large | Limes, use the juice only (Main) |
| 1 tsp | Sea salt flakes |
| 250 ml | Coconut cream |
| ¼ | Onions, very finely chopped or minced |
| 1 | Green chilli, 1 finely chopped |
| 8 | Lettuce leaves, to serve |
| 1 sprinkle | Red chilli, slices to serve |
| 1 sprinkle | Coriander leaves, to serve |
Directions
- Cut the fish into small bite-size pieces and place in a glass or plastic bowl.
- Add the lime juice, salt, coconut cream, onion, and the chilli to your taste. Mix well, cover and leave to marinate in refrigerator for 1 hour.
- Just before serving arrange the lettuce leaves on a platter.
- Divide the marinated fish into the lettuce leaves and garnish with red chilli slices.