Serves 4 as an appetizer
Prep time: 15 minutes | Marinate time: 30–60 minutes
What You’ll Need:
- 1.5 lbs (680g) very fresh firm white fish (snapper, mahi-mahi, or grouper), cut into ½-inch cubes
- ¾ cup fresh lime juice (about 6–8 limes)
- 1 cup full-fat coconut milk or coconut cream
- 1 cup fresh pineapple, diced small (reserve some juice)
- 1 small red onion, finely diced
- 2 tomatoes, seeded and diced
- 1–2 red chilies, finely sliced (optional)
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, bruised and finely minced (or 1 tsp lemongrass paste)
- ½ cup fresh cilantro or Thai basil, chopped
- Salt to taste
- Garnish: extra pineapple chunks, lime wedges, toasted coconut flakes
How We Prepare It at the Bar:
- Marinate the fish: In a large glass or ceramic bowl, combine fish cubes with lime juice and a pinch of salt. Cover and refrigerate for 20–30 minutes until the fish turns opaque (it should look “cooked”).
- Make the dressing: In another bowl, whisk together coconut milk, pineapple juice, grated ginger, and lemongrass.
- Combine: Drain most of the lime juice from the fish (leave a little for brightness). Add the coconut dressing, pineapple chunks, red onion, tomatoes, chili, and most of the herbs. Gently mix. Taste and adjust seasoning — more lime for tang or a pinch of sugar if needed.
- Chill and serve: Refrigerate another 10–30 minutes. Serve cold in coconut shells or bowls, garnished with extra herbs, pineapple, and toasted coconut.
Island Tips from the Koromā Kitchen:
- Use the freshest fish possible — ask the morning’s catch at the harbor.
- For a richer version, stir in a little mashed avocado.
- Leftovers keep well for one day but are best eaten fresh.
- Pair with cold Boralani lager or young coconut water.
Simple, vibrant, and pure Boralani sunshine in a bowl.
