600-800g snapper fillet
½-¾ cup lime or lemon juice
½ cup Spanish onion, finely diced
½ cup green capsicum, chopped
½ cup yellow capsicum, chopped
¼ punnet tomatoes, cut into quarters
½ bunch coriander, chopped
1-2 cups coconut cream or coconut milk
1 tbsp chilli, seeds removed, finely chopped
Cut snapper fillet into 1-2cm cubes, making sure there are no bones. Marinate snapper cubes overnight in a large non-reactive bowl with lots of lemon/lime juice, cover with plastic wrap and refrigerate overnight. Fish will be white when ready.
Next day, add coconut cream to marinated fish (however much you think) and combine with the chopped up vegetables. If needed, season to taste with salt and pepper and squeeze with lime/lemon just before serving.