- Place fish and lemon juice in a bowl and mix well; cover and refrigerate for 2-3 hours.
- Place the chopped onion and chilli pepper in the coconut milk, add salt and pepper to taste; cover and leave at room temperature.
- Drain fish of any excess juice and add rest of ingredients.
- Place the above in a bowl lined with lettuce leaves.
- Pour the coconut milk into the fish just before serving.