In a bowl, combine the coconut cream, fish sauce, lime juice, soy, sugar, chilli and kaffir lime leaf. Mix well until the sugar has dissolved. Add the fish and mix well to coat. Refridgerate for about 25 minutes.
Serve with all the garnishes and enjoy. Poolside.
Recipe by Eatin' mess at https://eatinmess.com.au/recipes/by-cuisine/thai-coconut-ceviche-with-prawn-crackers/