Cook Island Marinated Raw Fish Salad (Ika Mata)

I was born in Rarotonga, Cook Islands.  My parents were there on Government business for a few years, but by the time I was six months old we had returned to New Zealand.  I went there on holiday when I was in my early 20's and felt I had found an island paradise.  Simply beautiful.  This is a festive dish, enjoyed throughout the Cook Islands.

Ingredients

• 1kg firm white fish (snapper, cod)
• 6 lemons, to make 120ml lemon juice plus extra to cover 
• 1 grated carrot 
• 4 chopped spring onions 
• three tomatoes, halved and sliced lengthwise
• 200ml coconut milk
• Pepper and salt 
• Mixed salad leaves  

Method

• Chop fish into bite sized pieces (1cm thick) and cover with fresh lemon juice. 
• Cover with the lemon halves and refrigerate over night, stirring occasionally. 
• Remove and drain from lemon juice and mix with the remaining ingredients.
• Stir in some fresh lemon juice to coat and season with salt and pepper to taste.
• Serve slightly chilled over mixed salad leaves.