Fijian Kokoda

I kind of do this to taste, so don't worry too much about the quantities.

Serves 4

1 lb very fresh, high quality Mahi Mahi or Tuna filets, cut into small bite-size chunks

juice from 3 limes

1 small cucumber, peeled, seeded and cut into small bite-size chunks

1 cup green onions, chopped

1-3 ripe tomatoes, seeded and cut into small bite-size chunks

2 chiles (I use jalapenos, less if super hot, more if not so hot...hold some out and add later).

1/3 cup cilantro, chopped

salt to taste (I use Maldon)

2 cups Asian (unsweetened) coconut milk...Sometimes I just use one can, and I use Chakokoh brand in the brown and whilte can)

Lettuce leaves or Japanese rice (I like Kokuho Rose) for serving

Mariniate the fish in the lime juice for about 1/2 hour to an hour in the refrigerator, stirring occasionally, or until the fish loses its transparency. Drain off excess lime juice, but set aside and keep handy. Mix cucumber, onion, tomatoes, chilies and cilantro with fish. Mix coconut milk into fish mixture. Add generous salt to taste. Add more of the reserved lime juice to taste...sometimes all of it goes back in.

Traditionally, this is served over a bed of lettuce leaves, but I was introduced to it served over warm rice and love the contrast between hot and cold and the way the rice soaks up the citrus coconut sauce...I always eat it this way.