8 ounces fillet of snapper
1 roma tomato, deseeded and diced
1 lime ½ cup coconut cream, preferably fresh squeezed
1 shallot, diced
1 Thai chili, diced
1 long red Fresno chili, sliced into thin strips
Pinch of sea salt
How to Make It
Fresh Coconut Cream
Use the back of a heavy knife or cleaver to carefully split coconut down the middle. Discard the coconut water, which spills out once cracked. (You can drink it, though coconut water is usually from young coconuts, whose water is much sweeter and more nutritious.)
Scrape the white flesh out of the coconut. Stop when you reach the brown membrane. Put grated coconut flesh into a bowl with ¼ cup of water and mix. Place into a cheesecloth and squeeze out the cream. You can repeat the process to maximize the yield of coconut cream. Set aside until ready to serve. (You should have about ½ cup.)
Alternatively, use ½ cup canned coconut cream.
Prepare snapper by removing skin and bone from fillet. Cut into thin slices. Refrigerate until ready to serve.
In bowl, mix snapper with coconut cream to coat. Add chilies, lime, and pinch of salt. Mix together well. Add remaining tomato and shallots. Stir, taste, and adjust seasoning to taste. Add more salt or lime juice, if needed. The flavor should be sour, salty, hot, and rich.