Juice your two limes to get your 50ml amount. Cut your fish into 1cm cubes size pieces.
Mix these two in a bowl 5 hours before you’re going to eat. So, do first thing in the morning for a lunch time appetiser, or at lunch time for an evening one.
The lime will cook the fish in a sense by curing it.
2 minutes before you’re going to serve it – see why i’m liking this? – mix in your coconut milk, your gomasio and sea salt. Combine well. Plate up either on baby cos hearts or scallop shells here as pictured with a sprinkling of coriander leaf, and serve to your guests.
It’s fresh. nourishing. divine. easy. fast. Yep, I think that’s everything, no!?