Rinse the fish with water and dry with paper towel. Cut the fish into ½-inch cubes and place in a salad bowl. Add the lime juice and mix well. Chill the fish for 15 minutes in the refrigerator.
Remove the fish from the refrigerator and drain some of the lime juice. Add the onion, bell pepper, tomato and cucumber. Season with salt and pepper, and mix them together.
Add the coconut cream and lightly stir to mix. Garnish with spring onion and store in the refrigerator until ready to serve.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/poisson-cru/