Serves 8 generously


– 1kg very fresh walu, mahimahi or snapper fillet, skinned

– juice on 10 limes and 3 lemons

– 2 medium- sized onions, finely diced

– 3 red chillies, minced

– 2 cups finely chopped tomato

– several spring onions, finely sliced

– few stems of coriander leaves (substitute: parsley)

– 4 cups coconut milk

– ½ tablespoon sea salt

– lime wedges to serve



Cut the fish into 1 cm dice, discarding any bloody tissue. In a bowl, mix the fish and the citrus juices and chill to marinate for two to three hours, or until the fish is opaque. Drain the fish and add the onion, chilli, tomato, spring onion, coriander, coconut milk and salt. Mix well, chill well and serve in coconut shells with the lime wedges.