Marinated Flying Fish

Fish are a central part of the diet, and this ceviche-style fish is cooked by the action of acid and salt. It is eaten for any meal.

1 pound fresh flying fish, deboned fillet(or substitute any absolutely fresh white-fleshed sea fish)

juice of 1 lime

salt

• Place fillets in a serving dish. Score the flesh lightly.
• Pour lime juice over fillets, then rub with salt. Turn over and repeat the process for the other side.
• Set aside for 2–4 hours, refrigerated. When done, the flesh will be white. Do not over-marinate.
• Serve with coconut milk and baked taro, sweet potato, breadfruit, or boiled green bananas.