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James Beard


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12 large limes

16 ounces white corvine or tuna, skin off and cut into ½” pieces

¼ teaspoon sea salt

One 14 ounce can coconut milk

½ cup mayonnaise

½ scotch bonnet pepper finely chopped

1 cup chopped scallions (green and white parts)

1 cup diced tomatoes, seeds removed

¼ cup chopped fresh cilantro