Tahitian Salad

Ingredients

 * fish, cubed, 1.5 cm size, marinated about 6 hrs
 * 6 - 12 limes or lemons, juice sufficient to cover fish in mixing bowl
 * 4 - 6 cloves garlic, crushed, or to taste
 * salt, to taste
 * coconut juice
 * carrot, grated
 * tomato, diced
 * spring onions, finely chopped (Use equal portions of the white and green) (keep small portion aside for garnish)
 * 4 - 5 eggs, hard boiled

Directions

 * 1) Dice fish (no bones) and place in bowl
 * 2) Cover with freshly squeezed lime juice
 * 3) Add crushed garlic
 * 4) Mix and place in fridge for 4-6 Hours (or overnight). Sample at intervals... the flesh will be ‘white’ and not translucent when ‘cooked’
 * 5) Drain juice into a separate bowl
 * 6) Add Coconut cream/juice (to make it saucy, but not too sloppy)
 * 7) Add rest of the ingredients except for the egg.
 * 8) Mix well
 * 9) Sample ...add marinated juice you put aside to gain the desired ‘tang’
 * 10) Add salt to draw flavor.
 * 11) when done add the egg and blend gently as it will break up if mixed too much.
 * 12) Garnish with finely chopped green from the spring onion.