Fijian Ceviche Kokoda
Ingredients
- 1 lb. boneless, skinless snapper fillet, cut into 1/2-inch pieces
- 1 cup white vinegar
- 3⁄4 cup coconut milk
- 1⁄4 cup finely chopped fresh cilantro
- 3 scallions, thinly sliced
- 1 vine-ripe tomato, cored, seeded, and finely chopped
- 1 small red bell pepper, seeded and finely chopped
- 1 small yellow bell pepper, seeded and finely chopped
- 1⁄2 small red onion, finely chopped
- 2 Tbsp. fresh lime juice, plus wedges to serve
- Kosher salt and freshly ground black pepper
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