1 kg fresh raw white fish fillets eg Snapper, Lemon Fish, Trevally, Kahawai
1 cup fresh lime or lemon juice

For the dressing
1 cup thick coconut cream
1 teaspoon grated lime or lemon rind
1 small red pepper, deseeded and finely diced
1 small chilli, deseeded and finely sliced
1 teaspoon Chelsea Caster Sugar
2 spring onions, finely sliced
3 tablespoons finely chopped chives
1/2 cup chopped coriander
1/2 cup chopped parsley
2 firm but ripe avocados, peeled and finely diced
sea salt & freshly ground black pepper to taste

Finely slice the fish or chop it into small cubes. Place in a glass, china or stainless steel bowl and pour the lime or lemon juice over the top. Mix well, cover and refrigerate for 1 1/2 to 2 hours. The fish will whiten.
Mix dressing ingredients in a large bowl. Strain the marinated fish but don’t squeeze out the juice; just place in a sieve to remove excess liquid. Toss fish with the other ingredients. Serve with crisp undressed salad greens.