Ingredients (6 servings)
- 1.1 lbsfresh white fish, sashimi-grade, dicedmahi-mahi or similar
- 8 largelimes, juiced
- 6.78 fl ozcoconut cream, thick
- 1 smallred onion, finely diced
- 2 mediumtomatoes, seeded and diced
- 1 mediumcucumber, diced
- 1 mediumred bell pepper, finely diced
- 1/2 pepperscotch bonnet chili, minced
- 1 tbspfresh ginger, grated
- 1.07 ozcilantro, chopped
- 15 gmint, chopped
- 1 tspsalt
- 1/2 tspblack pepper
Instructions
- 1
Ensure fish is extremely fresh and sashimi-grade quality.
2min - 2
Cut fish into small 1cm cubes and place in glass bowl.
8min - 3
Cover fish completely with fresh lime juice.
2min - 4
Let fish 'cook' in citrus acid for 15-20 minutes until opaque.
20min - 5
Drain most of lime juice, leaving about 2 tablespoons.
2min - 6
Add coconut cream, vegetables, ginger, and herbs.
5min - 7
Season with salt and pepper, mix gently.
2min - 8
Serve immediately chilled with taro or cassava chips.
1min
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