Ingredients: (serves 4)

How to make it:

Cut the fish in small cubes (around 1.5cm square)
Chop the onion into fine strips
Remove the seeds from the chilies and chop in thin strips
Cut the cherry tomatoes in quarters
Chop the coriander (stalks, root and all)
Save some of the fresh materials aside to garnish the dish later

Mix all the ingredients Рapart from the Palm Oil and the cacha̤a Рin a bowl and leave to cure for 5 minutes. After the fish has cured on the outside (flesh turns bright white), drain the marinate using a sieve and save the excess liquid. Server in a shallow cup (like a martini glass) or bowl with a an extra dash of coconut milk, a few drops of Palm Oil and some of the fresh garnish on top.

Mix the reserved marinate juice with the cachaça and serve on a separate martini glass garnished with a small red chili.