Fijian Ceviche (Kokoda)

Ingredients

• 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
• freshly ground black pepper