Monkfish Ceviche With Coconut And Lime Recipe

• 350 gm Monkfish tail, (trimmed of all skin) (12 ounce)
• 4 x Spring onions
•     Zest and juice of 2 limes
• 1/2 x Red chilli
• 5 Tbsp. Coconut cream
• 1/4 x Red onion
• 1 Tbsp. Fresh chives
• 1/4 tsp Caster sugar
•     Salt to taste
• 1/2 x Red chilli
• 1 x Ripe hard mango
• 1 piece fresh ginger
• 1/2 tsp Caster sugar
• 1 handf coriander leaves
• 2 x Plum tomatoes, (2 to 3)
•     Sea salt

Directions