Ingredients (serves 4)

• 12 oz of Mahi Mahi, boneless and skinless
• 3/4 cup of fresh lime juice ( roughly about 8 limes)
• 3/4 cup of coconut milk
• 2 tomatoes, finely chopped
• 1 green capsicum, finely chopped
• 1/3 cup of red onion, finely chopped
• 1/2 a Lebanese cucumber, finely chopped
• 1/3 cup of flat leaf parsley, finely chopped
• 1 jalapeno finely chopped
• A pinch of salt and cracked pepper
• (Coconut cut in half, is an option for serving in, or soft leaf lettuce for serving in)

Instructions:

1. Cut the Mahi Mahi into cubed, bite size pieces. Place the pieces in a bowl, and then cover them with the squeezed lime juice. Cover and place in the fridge for about 6 hours.
2. You will know the fish is cooked when the skin has turned white and opaque. You can cut into one of the pieces of the fish to make sure that it is this colour all the way through.
3. When the fish is cooked, add the coconut milk and the diced vegetables. Stir, then season with salt and pepper to taste.
4. Spoon into a soft lettuce leaves covering a bowl or coconut halves.