Ingredients 

500 g tarakihi fillets, dice to the size of your small fingernail  

3 medium limes juiced, and the zest of one of the limes  

½ tsp salt  

50 g each of: red onion, red capsicum, green capsicum, celery  

120 g diced ripe tomato  

2 spring onions, cut lengthways  

1 tsp garlic, crushed  

½ tsp chilli   

50 ml olive oil  

225 ml coconut cream  

Fresh coriander or parsley, to taste   

Method

1. Combine the diced fish, juice and zest, and ½ tsp salt. Mix well, cover, refrigerate for 2 hours. 

2. Prepare the diced vegetables and sliced green onions. Refrigerate. 

3. In a new bowl, combine the olive oil, garlic and chilli. 

4. After 2 hours, or when the fish is a white opaque colour, strain off the juice. Discard the juice. 

5. Add the drained fish to the olive oil, garlic chilli mix. Stir. 

6. Next, add the coconut cream and vegetables to the fish, reserving some spring onion for garnish. 

7. Check seasoning, adjust, then sprinkle with coriander or parsley. 

8. Serve with a salad, or on its own as a starter. 

Note: This dish needs seasoning. Also, don't be afraid to add more chilli, especially if you like it hot.