Ingredients
Fish
Local reef fish (snapper / mahi), 8mm dice150 g
Lime juice, fresh40 ml (enough to cover)
Coconut Dressing
Coconut milk, fresh or premium tinned80 ml
Lime juice (post-cure)10 ml
Sea saltpinch
Garnish
Tomato, fine dice + seeded40 g
Red onion, fine dice20 g
Chili, fresh, fine slice5 g
Coriander leaves5 g
Spring onion, sliced5 g
Method
1
Cure fish in lime juice 15–20 min at 4°C — flesh turns opaque but should not be over-cured (no longer than 30 min).
2
Drain off cure liquid. Fish should be firm but not stiff.
3
Combine coconut milk, fresh lime, salt. Pour over drained fish.
4
Fold in tomato, onion, chili. Do not over-mix — keep ingredients distinct.
5
Plate in a coupe bowl or coconut half-shell. Top with coriander and spring onion.
6
Serve immediately. Hold no longer than 30 min post-mix.