This recipe of Peruvian fish ceviche is prepared with fresh fish, lime, onions, chilli, and fresh coriander. It is the acidity of the lemon juice which "cooks" the seafood.

The sweeter the pineapple the better, and even segments from a can will do.

Pineapple is rich in vitamins C, A and B. It contains many minerals. It facilitates digestion thanks to the bromeliad it contains.

Chop the onion and coriander into a bowl and add the juice of the limes, salt and pepper.

Use a large knife to thinly slice the fish and cut into small dices.

Pour the diced fish into the marinade, and stir everything. Ensure the fish is completely covered by the juice and let stand for 3-4 hours.

add the coconut milk

Cut the pineapple in half and collect the pineapple flesh by cutting it into small dices.

When the fish has been "cooked" heat the coconut milk and add the fish mixture and pineapple to heat.

Prepare the rice (as per the instructions on the bag) or or some added show you can serve the fish in one half of the pineapple.