Marinated Seafood, Avocado and Coconut Cream Salad

This recipe is one of my mothers that I have modified a bit. There are all sorts of variations to this dish from different cultures. If you use raw fish, it is essentially 'cooked' in the lime juice.
It is pretty quick to prepare and the bonus is that the majority of the preparation occurs in advance of serving it.
It is divine really cold on a hot day. It's great marinated for 30 minutes but even better overnight.
It could be served in avocado halves but I've just served it in individual bowls here.
I never stick to the exact recipe so it tastes a bit different every time but is always yummy!



Seafood, Avocado and Coconut Cream Salad 

Ingredients
2 firm avocados diced
2 cans coconut milk
1 large red red onion thinly sliced
2 red capsicum chopped
2 tomatoes (deseeded) chopped
2-4 chillies
1 tbsp honey
juice 2 limes (or more)
500g cold seafood - ideally uncooked (prawns, mussels, surimi/crab, raw white fish thinly sliced or salmon)
1/4 cup chopped coriander.

Method
Whisk together coconut milk, onions, chillies, capsicum, honey, lime juice and season with salt and pepper.
Fold in seafood, cover and marinate in fridge for at least 30 minutes
10 minutes before serving fold in avocados and coriander.