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Gather the ingredients.
Dice the fish into ½-inch cubes, rinse with fresh water, drain, and place in a large nonreactive salad bowl. Feel free to add a dash of a little salt to the water, but this is optional and a matter of taste.
Squeeze the limes and pour the juice over the fish. Mix well and chill 15 to 20 minutes in the refrigerator.
Cut onion and green pepper into thin slices, and cut tomato into small cubes. Remove seeds from cucumber and cut into thin half-moons.
Drain some of the lime juice, add the vegetables, and season with salt and pepper.
Five minutes before serving, add the coconut milk. Serve chilled.