Kiwi shrimp fish salad

1. Throw the shrimp shells into boiling brine for 8 to 9 minutes and place them in a bed of ice cubes to cool completely.

2. Cut the fish into small strips and fill the pot with lemon, then cover and put in the refrigerator for about half an hour.

3. Discard the remaining lemon juice and add the other ingredients sequentially, and finally add the coconut milk. Remove the shrimp from the shell and cut into equal cubes, stir well with other ingredients, slowly add coconut milk and salted pepper, adjust personal taste, cover and refrigerate.

4. Salad: Wash all ingredients, coarsely cut into a salad bowl, squeeze the lemon juice out of the fresh lemon into the salad and season with salt, pepper and olive oil.