In 1970 Fiji was given independence from the British. This took place and is celebrated on the 10th of October.

Ingredients:

250 grams fish, diced small

100 ml lime juice

1 green capsicum, diced

2 tomatoes, diced

1/4-1/2 red onion finely diced

1 spring onion, finely sliced

1 bunch of coriander

270 mls coconut cream

 

Directions:

1) Dice the fish into small pieces. Place in a glass dish, cover with the lime juice. Place in the refrigerator for 4-6 hours.

2) Drain the fish after the 4-6 hours.

3) In a bowl mix the tomatoes, capsicum, onions (red and spring), coriander and coconut cream. Finaly add the fish. Mix together (with large forks, or your fingers). Serve.