YELLOWTAIL CEVICHE

1 fillet of fresh yellowtail
(skin and bones removed)
The juice and zest of 1 lemon and lime 1/4 pineapple
Fresh coriander
Coconut flesh or dried coconut flakes 1 chilli
1/2 cucumber
1/2 red onion

1. Cut your raw fish into bite-sized cubes and place them into a bowl; pour over the juice from the lemon and lime and allow a few minutes for the fish to marinate.
2. Chop your pineapple, cucumber, chilli and red onion into tiny cubes, making a tartare.
   Add this and the citrus zest into the fish mixture and taste for seasoning.
3. Once you are happy with the flavours of the ceviche, it can be played up, using the fresh coconut and coriander as a garnish for the dish.
4. Best served with a cracker or corn chip to add some crunch and texture to the dish.