Instructions: Cut the fish into 1cm. cubes and mix with 200ml. lime juice, half the coconut milk, salt and pepper to taste. Stir well and marinate overnight or for at least 4 hours.

Meanwhile, cut the red and green capsicum and red tomato into very fine dice and mince the chilli.

When the fish is firm and looks opaque (cooked), drain away the liquid.

Mix the drained fish with the capsicum pieces and chilli. Add the remaining coconut milk and lime juice and stir to combine thoroughly.

Serve cold with wedges of lime or lemon as an entree.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.