photo: Debra Stark

Takes about five minutes of prep! And a few hours of waiting and marinating. Serves 2-4.

¾ C unsweetened coconut milk1 lb tofu, pumfu, or frozen fish
1 C diced orange pepper½ C thinly sliced red onion
1 Tbsp sliced chile peppers, hot or not4 tsp grated ginger
2 Tbsp extra virgin olive oil (EVOO)¼ C raw coconut vinegar
¼ C lemon or lime juice1 Tbsp minced cilantro (stem & leaf)
1 tsp good salt like Himalayan¼ tsp black pepper
Lime wedges for serving

Before we get into the recipe itself, let’s talk about the choice of protein. Tofu or Pumfu (a richer version of tofu made from pumpkin seeds) are easy to work with, and require no prep. If, on the other hand, you use fish, use a high quality fish from someone you trust. And start frozen. For the average-thickness fillet, you want to take it out of the freezer about 10 minutes ahead of time. Fish that has just started to thaw is the easiest to cut.

Dice your protein into hearty bite-sized chunks. In a bowl, add all the ingredients except the lime wedges. Gently toss. Cover and refrigerate a couple of hours (overnight is perfect, too). Before serving in bowls or over rice, taste, adjust seasoning. Garnish with more cilantro leaves and serve with lime wedges.