Cube fish into approx 2cm wide pieces. Juice the lemons/limes. Combine the fish and juice into a bowl – you will need enough juice to cover the fish. Leave to marinate for 20 mins. The acid in the juice will “cook” the fish.
Dice the vegetables and set aside.
Drain the fish and rinse with fresh water.
Add the coconut cream and the vegetables to the fish and mix. Let sit in the fridge for 10 minutes.
