Place the lime juice into a large bowl or container and add the seafood. Press down to submerge the seafood so that is fully covered by the juice.

Cover the mixture and place in the refrigerator for 45 to 60 minutes, just until the shrimp and fish are denatured, white and no longer translucent.

Remove the bowl or container and drain off the liquid into a tall jar or plastic container suitable for use with an immersible blender or mixer. Pour in the coconut milk and the sugar-substitute and whisk for 20 to 30 seconds to emulsify the liquids. It’s best to do this with a blender or mixer rather than by hand and should be done immediately before serving to prevent the coconut milk from curdling. See Notes for more on this process.

Place the fish and veggies in a glass or ceramic serving bowl. A parfait dish, a low-ball cocktail glass or margarita glass will all work. Use your Imagination. Pour the lime liquid over the ingredients, evenly distributing the liquid in the dish or glass. See Notes for why you cannot plate this dish in advance. Garnish with a slice of lime and mint or cilantro a very thin slice of kiwi for visual impact.

You can use any sugar-substitute. Erythritol sweetener (Swerve, Sukrin), granulated sucralose (Splenda) or a stevia sweetener will all work. You should do Steps 4 and 5 immediately before serving. Keep all the ingredients chilled after completing Step 3. It's best to use a blender or mixer to emulsify the lime juice and coconut milk. If the mixture curdles at all, strain it through a fine-mesh strainer. Emulsifying the juice and milk immediately before serving should minimize the chance of curdling.

Don't let the seafood immersed in lime juice sit for more than an hour as the seafood will "overcook" and become too firm just as it would over heat.