Dice ono fillets into 1/2 inch pieces and put them in a glass bowl. Add chili pepper, onion, and red pepper.
In a jar combine lemon juice, lime juice, sea salt, and coconut milk and stir together. Pour this marinade over the fish in the glass bowl and toss gently to blend.
Cover and refrigerate for 30 to 60 minutes, stirring occasionally. The fish is "cooked" when it has just turned bright white. Make sure not to over "cook" by draining off the liquid once it is ready.
To serve, mix in optional ingredients and top with a drizzle of Mana Hemp Oil and a lime wedge garnish.
Recipe by Founder Steve Sakala
Steve Sakala is a lover of CBD infused culinary creations made with locally sourced ingredients. He does not consider himself a chef, but he enjoys making 2 things, farm-fresh breakfast, and delicious coffee drinks. And he enjoys sharing those creations with friends, family, and the many guests that come to enjoy the bounty he can offer at Honaunau Farm. As a Founder of Mana with a strong belief in local agriculture, his culinary contribution will always include locally sourced items.
2lbsFresh Ono or Other Fresh White Fish
1tspHawaiian Chili Pepper, Finely DicedYou can substitute other chili pepper of similar heat if needed.