1 kgskinless mulloway fillet 150 mlcoconut milk 6limes, juice only170 gmcherry tomatoes, halved2 tbspcoarsely chopped mint leaves3spring onions, thinly sliced1yellow capsicum, seeds removed and coarsely chopped1red capsicum, seeds removed and coarsely chopped1 tbspfresh coconut shavings To serve:butter lettuce leaf cups
Cut mulloway into 4cm cubes and place in a non-reactive bowl. Add coconut milk and lime juice and combine well. Cover with plastic wrap and refrigerate for 40 minutes or until mulloway starts to turn from opaque to white. Remove from refrigerator, add tomato, mint, spring onion and capsicum, season to taste with sea salt and freshly ground black pepper and combine well. Transfer to a serving bowl, sprinkle coconut over and serve.
To serve, spoon mulloway mixture into lettuce cups and eat with your hands.