- 1 Kg of fish fillets (any firm white fillets)
- 1 cp lime or lemon juice
- 1 clove garlic (crushed)
- ½ to 3/4/ cup of coconut cream
Garnish: sliced hard boiled eggs, onion rings, cucumber and sliced tomato
Remove skin and bones from the fish and cut into 1 cm cubes. Put in a glass or earthenware bowl and pour juice over. Cover and refrigerate for 6 to 8 hours turning from time to time with a wooden spoon.
Take fish from bowl and drain off juice. Mix the garlic with the coconut cream. Divide fish into 6 bowls and pour the coconut cream over the fish. Garnish with eggs, onions, cucumber and tomatoes.
If available serve with baked bread fruit and baked bananas.