Source: dLife

A light and delicate fish salad with hints of pineapple and coconut.

Servings

1 lb raw halibut fillets , boneless and skinless
0.5 cup fresh lime juice
1 cup unsweetened pineapple juice
0.5 cup canned coconut milk
1 cup fresh chopped red onion , minced
1 tbsp minced garlic
0.25 cup fresh cilantro
1 Sauce, hot, serving
1 pinch salt
1 oz Chips, taro (optional)

1 Wash and dry fish. Slice lengthwise into 1/4 inch strips.
2 Stack strips on top of each other and slice into 1 to 1 1/2 inch long pieces. Move to a bowl and toss with lime juice.
3 Combine pineapple juice, coconut milk, onion, and garlic in a medium skillet and let boil over high heat. Sauté 2 minutes. Add fish mixture and take off of heat.
4 Let rest 5 minutes, stirring a few times. Cover and place in refrigerator for at least 40 minutes or up to 4 hours, stir a few times.
5 When ready to serve, mix in cilantro and hot sauce. Season with salt. Spoon into martini glasses or small glass bowls. Serve taro chips on the side.

Taro chips are available at some supermarkets and in specialty food shops. Be sure to use fresh fish from a reliable source as it is served very rare.