500gm fish fillets

150ml lemon juice

grated rind of 1 lemon

2 medium onions, finely chopped

1 green pepper, chopped

1 red pepper, chopped

200gm whole kernel corn, drained

2 tbsp parsley, chopped

1 tbsp sugar

salt & pepper

1 cup thick coconut cream (optional)

Cut fish into bite sized pieces, then place fish into an earthenware or glass dish and pour lemon rind over it. Refrigerate for at least 2 hr until the flesh turns white and firm. Add remaining ingredients and marinate for a further hour or more. Serve with a green salad and fresh bread rolls.