Prepare ingredients as described above in ingredients list.
Slice fish into 2cm chunks and place in a large ceramic or stainless steel bowl (the acidity of the limes will react with other dishes). Sprinkle over the spice mix and toss to combine.
Pour over the lime juice and coconut milk, add a pinch of salt, and scatter the onion and chilli slices over the top. Toss to combine. Transfer to the fridge for at least five minutes, but no more than 30 minutes. The fish will become slightly opaque and the flesh slightly firmer as it cures.
Toss through the capsicum and most of the coriander, leaving a pinch aside for the garnish. Season to taste.
To serve
Transfer to your serving bowl, scatter with remaining coriander leaves and serve with fried plantains or corn chips.
Recipe Note
Please note: As this fish will not be cooked with heat and rather cured with the lime juice, you must make sure the fish is exceptionally fresh. Just ask your fishmonger in order to find the right fish.
