( SERVES 4 )
Photo by Vanessa Lewis
Tuna, snapper and trevally are fantastic fish to marinate, any of these will do this dish justice.
|300 g||Fish fillets, such as trevally, tarakihi or snapper|
|3 large||Limes, use the juice only|
|1 tsp||Sea salt flakes|
|250 ml||Coconut cream|
|¼||Onion, 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|
- 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.