Preparation

• Dice the fish into 1/2-inch cubes, rinse with fresh water, drain, and place in a large nonreactive salad bowl.
  
  Squeeze the limes and pour the juice over the fish. Add the rice wine vinegar, sriracha sauce and ginger. Mix well and chill 15 to 20 minutes in the refrigerator.
  
  Cut onion and green pepper into thin slices, and cut tomato into small cubes. Remove seeds from cucumber and cut into thin half-moons.
  onions, tomatoes, peppers and cucumbers in bowls
  
  Drain some of the lime juice, add the vegetables and season with salt and pepper.
  Five minutes before serving, add the coconut milk. Serve chilled.
  Tip
  you can substitute tuna with jackfish, halibut, salmon, or snapper.