A traditional dish with a few healthy tweaks, perfect for a meal following a fast or if you just want to keep it light and fresh.
300g white fish fillets (mahi-mahi or snapper)
¼ cup lime juice, plus 1 tbsp extra to serve
1 tsp Murray river salt
250ml coconut cream
¼ red onion, very finely chopped or minced
1 green chilli finely chopped
2 tomatoes, seeds removed and finely chopped
8 lettuce leaves, to serve
4 cherry tomatoes, quartered, to garnish
Cut the fish into small bite-size pieces and place in a glass or plastic bowl. Add lime juice, salt, coconut cream, onion and chilli (to your taste). Stir to combine, cover and marinate in the refrigerator for 1 hour.
Just prior to serving, add tomato. Divide marinated fish between lettuce leaves and garnish with cherry tomatoes and a sprinkle of lime juice.