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Poisson Cru (raw "lime Cooked" Fish)

1 1/2 lb Fish; firm fleshed such as snapper or yellowtail cut into 1/4" dice
1 c Fresh lime juice; strained
6 dr Hot pepper sauce; OR taste
2 tb Salt
3 c Ripe tomatoes coarse chopped
1 c Grated dry coconut
2 c Lettuce; shredded & chilled
Crisp crackers -=OR=-
Crisp thin slices of toast

In a non-metallic bowl, combine the diced fish with the lime juice, hot pepper sauce, salt and 1/6 of the tomatoes. Cover tightly and refrigerate for 12 hours.

About 2 hours before serving, drain off the liquid, add the remaining tomatoes and the grated coconut and mix well. Cover and refrigerate again.

About 15 minutes before serving, stir in the chilled shredded lettuce, mixing well. Drain and serve with crackers or unbuttered toast.

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