Mix coconut vinegar and lime juice at a ration of 3:1 (3 parts vinegar to 1 part lime juice). You will need enough liquid to submerge your seafood so the total amount will vary.
To the coconut vinegar and lime juice add the red onion, ginger, jalapeno, sliced cilantro stems, and seafood. Let marinate for 15 minutes to one hour. The longer you marinate the longer it will cook. Taste as you go
Once the fish is cooked to your liking, drain the liquid form the marinade into a separate container.
In a separate bowl mix together the coconut milk with the fish and vegetables, season the mixture with the fish and vegetables, season the mixture with the sweetener, some leftover marinade liquid and salt if desired.
Garnish with cilantro leaves, cherry tomatoes, crisp chili. scallions if you like, of hot sauce of your choice.
Enjoy as a salad or with wanton chips.
From - Crooked Tree Arts Center cooking class with the chief from Pour in Petoskey.