This dish is marinated fish in lemon juice and coconut milk and is a tropical delicacy, which makes a refreshing first taste for a summer dinner party.

1 lb snapper or orange roughy (or similar)
1 red onion, finely chopped
1 capsicum pepper, finely chopped
pinch of cayenne
juice of 6 lemons (about 1 cup)
200ml coconut cream
25 grams Pacific Harvest Karengo flakes
lettuce leaves
Paprika

Chop the fish and place with onion, capsicum, cayenne and lemon juice in a bowl. Marinate for 6 hours. Season with salt and pepper, add coconut cream and karengo flakes. Place on a lettuce leaf to serve and sprinkle with paprika.