👨‍🍳 作り方

1. 1

   Dice the fish into bite-sized pieces (about 1-inch cubes).

2. 2

   Place the fish in a non-metallic bowl and pour the fresh lime juice over it, ensuring it's mostly submerged.

3. 3

   Cover the bowl and refrigerate for at least 3 hours, or until the fish turns opaque and firm.

   💡 プロのコツ: Stir occasionally to ensure even 'cooking'. The longer it marinates, the firmer the fish will become.
4. 4

   While the fish marinates, prepare the vegetables: finely dice the red onion, cucumber, tomatoes, and spring onions. Finely chop the chili if using.

5. 5

   Once the fish is 'cooked', drain off most of the lime juice, leaving just a little for tang.

6. 6

   Add the diced vegetables, coconut cream, salt, pepper, and optional chili to the bowl with the fish.

7. 7

   Gently fold all the ingredients together until well combined. Taste and adjust seasoning if necessary.

   💡 プロのコツ: Avoid over-mixing, which can break down the fish.
8. 8

   Cover and refrigerate for another 30 minutes to allow the flavors to meld before serving.

9. 9

   Serve chilled, garnished with fresh herbs if desired. It's traditionally served with taro chips or crackers.