Serves 4

1 lb Mahi Mahi (or Tuna) filets, cut into bits-size chunks
juice from 3 limes
1 small cucumber, peeled, seeded and finely chopped
1 cup green onions, finely chopped
2-3 ripe tomatoes, seeded and finely chopped
2-3 chiles (I use jalapenos)
1/3 cup cilantro, chopped
pinch of salt
2 cups coconut cream (I sometimes use 50% more)
Lettuce leaves or rice for serving

Mariniate the fish in the lime juice for about 1/2 hour to an hour in the refrigerator, or until the fish loses its transparancy. Drain off excess lime juice, but set aside and keep handy. Mix cucumber, onion, tomatoes, chilies and cilantro with fish. Add salt to taste. Pour coconut cream into fish mixture. Add some of the reserved lime juice to taste if you'd like.

Traditionally, this is served over a bed of lettuce leaves, but I was introduced to it served over warm rice once and loved the contrast between hot and cold and the way the rice soaked up the coconut sauce.