Fish ‘cooked’ by marinating in citrus juice is a dish enjoyed in many parts of the world, especially around the Pacific and in South America. The citric acid coagulates the proteins in the fish, just as cooking does, so the flesh turns white. Use a firm fish that won't flake – for example, monkfish, ling, alfonsino, grouper, kingfish, or tuna.

Ingredients

• 500g fish, chopped into cubes

• ½ cup squeezed lemon or lime juice

• ¼ cup spring onions, finely chopped

• 1 cup chopped tomato or capsicum

• 1 whole cucumber, sliced into half circles

• ½ cup light coconut milk
  

Directions

• Mix the fish and lemon or lime juice together so all the fish is well coated.

• Leave it to sit covered in the fridge in a non-reactive bowl (ie, not aluminium, copper, or cast iron) for about three hours.

• Mix in the chopped vegetables and the coconut milk when ready to serve.

PER SERVE | CALORIES: 608kJ (145kcal) | PROTEIN 23.6g | FAT 3.3g (SAT FAT 2.1g) | CARBS 4.1g (SUGAR 4g) | SODIUM 45mg

SERVES 4 AS A MAIN OR 8 AS A SIDE.