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Cut the fillets into 1 inch cubes. Place in a bowl and season with salt and pepper.
Add ¾ cup vinegar and refrigerate for 10 minutes.
Drain the vinegar gently. Return fish to the bowl.
Add red onion, ginger, lime juice and coconut cream. Refrigerate for 30-60 minutes. The longer you marinate it the more firm the flesh will be.
Garnish with cilantro and chili pepper. Serve with chicharron.