Poisson Cru (raw fish)

This dish is marinated fish in lemon juice and coconut milk and is a tropical delicacy for a refreshing first taste for a summer dinner party.

• 1 lb snapper, (or similar white fish)
• 1 red onion, finely chopped
• 4 lettuce leaves
• 1 yellow capsicum, finely chopped
• 1/4 cup Pacific Harvest karengo fronds
• Pinch of cayenne
• Juice of 6 lemons
• Paprika
• 200ml coconut cream

Chop the fish and place with onion, capsicum, cayenne and lemon juice in a bowl.

Marinate for 6 hours. Season with salt and pepper. Add coconut cream and karengo.

Place on a lettuce leaf to serve and sprinkle with paprika.

 

Serves 4.