Pickled Coconut Prawn Cocktail

I first made this cocktail for a lunch I cooked at Palm Cove in northern Queensland to showcase the quintessential tropical flavours of coconut, lime and chilli. I also wanted to pay tribute to the Latin American art of ceviche (pickling raw seafood in a slightly acidic marinade before serving). I prefer the soft-textured flesh of the tropical banana prawns for this cocktail, but red-claw yabbies, marron or pearl perch fillet could also be used.