800g skinless kingfish fillet, diced
⅓ cup coconut milk
Finely grated rind of 2 limes and juice of 4
1 cup Goulburn Valley Apricots sliced
¼ cup coriander, coarsely chopped
1 Lebanese cucumber, half peeled, seeds removed, finely diced
1 jalapeño finely chopped
Combine kingfish, coconut milk, lime rind and juice, Goulburn Valley Apricots, coriander, cucumber, and jalapeño in a bowl. Season to taste and stir to combine.
Let sit for 15 minutes.
Spoon into halved coconuts or chilled glasses, scatter with coriander, lime rind and coriander; and serve. Enjoy!