Serving size: Serves 4
Cuisine type: Mediterranean, Spanish
Cooking time: More than 1 hour
Special options: Gluten free
Course: Lunch, Main
Favourite flavours: Seafood

This is a delicious and refreshing dish featuring uncooked fish — it is very tropical and when the French adapted it, it became "Poisson Cru".

INGREDIENTS

500g skinless fish, such as Spanish mackerel
1 cup fresh lime juice
1½ cups coconut cream
100g diced tomato
50g cucumber, peeled, seeded and diced
50g Spanish (red) onion, small dices
25g green Spring onion, small dices
Juice of 1 lime
1 small red chilli, deseeded and minced
Salt to taste

METHOD

Dice the fish into bite size pieces and soak in the cup of lime juice for 4 hours; the fish must be firm and opaque.

Drain the fish from the lime juice and add it to add the other ingredients — mix well and chill. Refrigerate for 4 hours before use and serve with a salad or on its own.