Rarotonga raw fish salad with coconut (ika mata)

As given to me by Gran Mary, my Rarotongan grandmother. We marinate the fish in lemon juice so that it's "cooked". It's an ideal starter or light lunch. Has also been a great late breakfast on a summer’s day. All the flavours combine so well and come together as at once creamy, yet fresh as a salad. It's a staple throughout the Pacific, with each country having its own version. Due to the overnight marinating, it's also an easy way to serve seafood without the mad rush of quick cooking prior to serving.