This is my go to summer food and is always a winner.  Super simple and super tasty.

This is for 2/3 people but of course adjust quantities as required.

The fish has to be super fresh and do not be afraid to ask to smell it at the fish counter.  It should smell of the sea and not fishy.

Ingredients

400 grams of white fish (Gurnard or Terakihi are my favourites)

Lime juice.  Store bought is fine, I used the packet.  Limes are expensive and as you know I am lazy!

1-2  Red Chilli’s with or without seeds, depending on your tastes.  Chop.  You could use chilli from the jar if you can’t get fresh ones.

Equal quantities of de-seeded Cucumber and Tomato,  cut into small moons/strips. Doesn’t really matter, just bite size pieces.

1/4-1/2 a Red Onion, sliced thinly.  I usually go for the same amount of onion as tomato and cucumber (I like equal quantities… its a Libra thing)

1 Can of Coconut Cream (don’t use milk or the light stuff, its not the same)

Salt and pepper

Kaitaia Fire or Tabasco

Handful of Coriander, torn or chopped

Method

Thinly slice the fish on the bias.  Cover in lime juice and pop in the fridge.  Give it a couple of hours while you get everything else ready.

Drain lime off the fish and in a bowl (or the same bowl/container) add the chilli and vege.  Give it a good mix.

Tip in the Coconut Cream – you don’t have to use it all, just enough to cover.

Mix.  Add salt and pepper to taste.  Pop back in the fridge for a hour or so (overnight is fine)  When you are ready, throw over the coriander and some extra hot sauce.

Beautiful in a glass as an entree or on lettuce as a light dinner!