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1 lb. boneless, skinless snapper fillet, cut into 1⁄2-inch pieces
1 cup white vinegar
3⁄4 cup coconut milk
1⁄4 cup finely chopped fresh cilantro
3 scallions, thinly sliced
1 vine-ripe tomato, cored, seeded, and finely chopped
1 small red bell pepper, seeded and finely chopped
1 small yellow bell pepper, seeded and finely chopped
1⁄2 small red onion, finely chopped
2 tbsp. fresh lime juice, plus wedges to serve
Kosher salt and freshly ground black pepper
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