Tahitian Salad

Ingredients
1 Coconut
2 lbs fillets of Sea Bass or Perch
Juice of 2 Lemons
1 medium sized Onion minced
1 hard cooked Egg chopped fine
1/4 teaspoon freshly ground Black Pepper
2 Lemons quartered

Method

Crack open the coconut, reserve the milk, and grate the white meat very fine.

Cut the bass or perch into big dice, put them in a deep bowl, and sprinkle with coarse salt. Let the fish marinate in the salt for 2 hours.

Remove the fish, sponge off the salt carefully with a clean cloth, and dry the fish thoroughly.

Pile the fish in the middle of a deep serving dish. Combine the lemon juice, onion, grated coconut meat, the coconut milk, hard cooked eggs and pepper; pour the mixture over the fish.Toss lightly, arrange the lemon quarters on top of the fish, and chill.

Set the serving dish into another filled with cracked ice when serving