| Ingredients: 1 Teaspoon(s) Sea salt 1/2 Cup(s) fresh lime juice 1 Pound(s) or tuna cut into 1/4-inch cubes whitefish 1 1/2 Cup(s) coconut milk, thick 1 Teaspoon(s) grated ginger 1 Bunch(s) chopped scallions 1 Tablespoon(s) chopped cilantro 1 peeled, seeded, chopped tomato 1 Clove(s) crushed garlic 4 leaves, for serving boston lettuce |
Directions:
Place salt and lime juice in a medium bowl, toss with fish, and marinate at least 4 hours in refrigerator. Drain fish, pat dry with paper towels. Place fish in a medium bowl, add coconut cream, ginger, scallions, cilantro, tomato, and garlic, and mix well. Serve on Boston lettuce. |