|Freshly caught Tuna, caught on the way up to Panama from Tahiti|
I have eaten this dish all around the world from Tahiti, to the Caribbean and have had a similar style of dish for Tapas in Spain. A Ceviche is wonderful to serve in hot countries especially where fresh seafood is so abundant.
Caribbean Lime and Coconut Ceviche
500g fish fillet such as halibut, wahoo, dorado, snapper, tuna cut into thin slices
1/2 cup of fresh lime juice
1/2 cup of coconut milk
1/2 a red chilli very thinly slices and then diced very small
3 spring onions sliced
1 bell pepper/capsicum thinly sliced
A large pinch of salt
2 tablespoons of fresh Coriander (Cilantro)
Add all ingredients into a non-metallic bowl so plastic or glass. Fold ingredients together and allow to marinate for 30minute or until the fish turns opaque. Serve on a bed of fresh salad leaves for an entree or light lunch. Don't marinate for more than two hours fish will over marinate.
Note: could be an idea to serve in the up and coming Antigua Cheffing Competition.