Pacific Coconut Lime Fish Salad

Ingredients

• 500g (1.1 lb) fresh halibut or snapper fillets, cubed 500g (1.1 lb) fresh halibut or snapper fillets, cubed
• 1 cup (240ml) lime juice 1 cup (240ml) lime juice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cucumber, diced 1 cucumber, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 20g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the fish, lime juice, and a pinch of salt. Let it marinate in the refrigerator for at least 30 minutes.
2. 2.
   After marinating, drain the fish and discard the lime juice.
3. 3.
   In a separate bowl, mix the coconut milk with salt and pepper to taste.
4. 4.
   Add the fish to the coconut milk mixture and stir gently to coat the fish.
5. 5.
   Cover the bowl and refrigerate for another 30 minutes to allow the flavors to meld.
6. 6.
   In a large salad bowl, combine the diced bell peppers, red onion, tomatoes, cucumber, and jalapeno pepper.
7. 7.
   Add the marinated fish to the salad bowl and gently toss to combine.
8. 8.
   Garnish with fresh cilantro.
9. 9.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Fish — Ensure that the fish is fresh and of high quality to achieve the best flavor and texture.
• Lime juice — Use freshly squeezed lime juice for optimal taste. Avoid using bottled lime juice as it may lack freshness.
• Coconut milk — Use full-fat coconut milk for a creamy and rich flavor.

Tips & Tricks

• For a spicier version, leave the seeds in the jalapeno pepper or add a dash of hot sauce.
• Add a squeeze of fresh lime juice before serving to enhance the citrus flavor.
• Serve the salad on a bed of lettuce or with a side of steamed rice for a more substantial meal.
• Experiment with different types of fish, such as cod or salmon, to vary the flavors.
• If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding it to the salad.

Serving advice

Serve the Pacific Coconut Lime Fish Salad chilled as a refreshing appetizer or light main course. It pairs well with crusty bread or tortilla chips for scooping up the salad.

Presentation advice

Present the salad in a large, shallow bowl to showcase the vibrant colors of the vegetables and fish. Garnish with fresh cilantro leaves for an added pop of green.