1 kg of fish fillets (any firm white fillets), 1 cup lime or lemon juice, 1 clove garlic (crushed), ½ to ¾ cup of coconut cream.
sliced hard boiled eggs, onion rings, cucumber and sliced tomato
Remove skin and bones from the fish and cut into 1cm cubes. Put in a glass or earthenware bowl and pour juice over. Cover and refrigerate for six to eight hours, turning from time to time with a spoon. Take fish from bowl and drain off juice. Mix the garlic with the coconut cream. Divide fish into six bowls and pour the coconut cream over the fish. Garnish with eggs, onions, cucumber and tomatoes. If available serve with baked bread fruit and baked bananas.