Tahitian Fish Salad

threeovens's Note:

This is similar to a ceviche in that the fish is "cooked" in citrus juice. But this version is combined with shredded vegetables and covered with coconut milk. It can be served with coconut rice and is garnished with boiled egg and green onions.

• Total Time: 40 mins
• Prep Time: 40 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 3 lbs fish fillets (try tuna or firm white fish)
• 20 limes
• 2 carrots
• 1 cucumber
• 2 tomatoes
• green onion
• 1 hard-cooked egg
• 20 ounces coconut milk (1 or two cans or enough to cover fish)
• 1 -2 hot chili pepper
• kosher salt & freshly ground black pepper

Directions:

1. Dice the fish fillets and soak a few minutes in salted water; drain off the water and pat dry.
2. Place fish in a bowl and cover with fresh lime juice, just enough to cover; let sit until the flesh is white on the outside and slightly pink on the inside (stirring from time to time), about 20 minutes.
3. Meanwhile, grate carrots and cucumbers, finely chop tomatoes, and chop green onions.
4. Rinse the fish in cold water (2 to 3 seconds under the tap), then drain and pat dry.
5. Cover fish with coconut milk and add vegetables.
6. Mix and season with salt and pepper.
7. Push egg through a sieve or a food mill and sprinkle on top of salad along with chopped green onions.
8. Serve with coconut flavored rice, if desired.