Marinated raw snapper

In Tahiti I’ve had poisson cru. In Fiji I’ve had kokoda. My version I have removed the coconut cream and replaced it with Japanese rice vinegar. I make it both ways often taking out the vinegar and putting back the coconut cream. This is a perfect entree for a casual summer dinner.

500 g snapper fillet, or simillar white fish

1 clove garlic, finely sliced

pinch of sea salt

juice of 1-2 limes, to taste

75 ml Japanese rice wine vinegar

10-12 cucumber ribbons, use a potato peeler for this

2 tlbspn coriander, chopped

extra lime wedges to garnish

Slice the fish very finely. combine the garlic, chilli, salt, lime juice and vinegarand fold through the fish.

Toss in the coriander and combine. Chill for a least 1 hour before serving.

Garnish with lime wedges.