Preparation time: 10 minutes
Refrigeration time: 2 hours
Cooking time: None
 

1. Cut the salmon into strips, then into cubes. Place in a bowl and marinate with the lime juice, salt, and pepper. Cover with plastic wrap and refrigerate for 2 hours - the lime juice will "cook" the fish, making it very white.
2. Cut the lettuce leaves into chiffonnade (thin strips).
3. Drain the salmon, add the coconut milk and mix carefully. Taste and correct the seasoning.
4. Place a layer of the marinated salmon in the bottom of glasses and top with a layer of shredded lettuce.
5. Add another layer of salmon and top with lettuce. Garnish with halved cherry tomatoes, dill and finely chopped green onion. Serve immediately.