This recipe comes straight from my wonderful sailing time around Pacific islands. It is a real exotic treat that is super healthy. The combination of protein and omega-3 from fresh fish, phytonutrients from vegetable, immune supporting lauric acid in coconut milk and the boost of vitamin C from the lemons make this dish a must in your menu plan.
Serve : 4 / Preparing time : 20 min / Cooking time : 20 min
• 500 g White Tuna (or any other fish with firm flesh, such as trevally, halibut, salmon or snapper, or even octopus or prawns) – choose fresh local fish, sushi grade
• 3 Lemons or 5 limes juice (enough to cover the fish)
• 1 carrot
• 2 tomatoes
• 1 cucumber
• 2 spring onions
• 35cl canned or fresh coconut milk
• Some coriander, chopped or alternatives such as parsley or Thai basil
• Salt, pepper
- Dice the fish into 1 cm cubes, rinse with fresh water, drain well and place in a large salad bowl.
- Squeeze the lemons or limes and pour the juice over the fish, mix well, ensure all fish pieces are covered with juice and chill 15 to 20 minutes in the refrigerator.
- Grate carrot. Remove cucumber seeds. Cut tomato and cucumber into small cubes. Cut spring onions into thin slices.
- Check the fish is cooked evenly by the lemon and drain the juice. Add vegetables and coconut milk and season with salt and pepper to taste. Mix well. Keep in the fridge for 20 minutes and serve chilled.
Get the local feel! Serve this dish with warm rice: the contrast in temperature is a wonderful sensory experience.