1 lb. fresh white fish (snapper, mahi mahi, or halibut), cut into ½-inch cubes
¾ cup fresh lime juice
¼ cup sparkling wine or Champagne (optional)
1 tsp sea salt
½ small red chili, thinly sliced (optional)
1 cup cold coconut cream (not coconut milk — the thick part)
1 small shallot, finely minced
1 tbsp fresh ginger, grated
1 tbsp cilantro, finely chopped
1 tsp brown sugar or honey
Zest of 1 lime
Ingredients for Pineapple Garnish:
1 cup fresh pineapple, diced small
1 tsp lime juice
1 tsp honey or agave syrup
Ingredients for Chili Oil:
3 tbsp neutral oil (like grapeseed or avocado)
1 small red chili, thinly sliced
1 clove garlic, smashed
Method:
In a glass bowl, toss the fish with lime juice and salt. Cover and refrigerate for 20–25 minutes, stirring once halfway. The fish should look opaque and slightly firm.
In a separate bowl, whisk together coconut cream, shallot, ginger, cilantro, brown sugar, lime zest, and a pinch of salt until smooth and fragrant.
Next, drain most of the lime juice from the fish, keeping just a tablespoon for tang. Add the coconut sauce and toss gently to coat. Chill until ready to serve.
For the pineapple garnish, in a small bowl, mix the pineapple, lime juice, and honey. Let it sit while you finish everything else — it’ll create a natural tropical syrup.
In a small pan, gently heat oil with sliced chili and garlic for 2–3 minutes, until fragrant but not burnt. Remove from heat, strain, and cool.
To assemble: Spoon the coconut fish into shallow bowls. Add a small spoonful of pineapple over the top and drizzle with chili oil. Finish with a few cilantro leaves or thin slices of red onion for color.
Serve chilled, ideally in coconut shells or small glass bowls. Pair with crispy plantain chips or cassava chips for dipping
