Cut the fish into thin slices at an angle of about 30 degrees.
Arrange the slices in a random fashion on four dinner plates with no slices overlapping.
Cover each plate with plastic wrap and refrigerate for at least one hour.
Just prior to serving remove plastic; squeeze the lime juice generously over each plate.
Season lightly with the salt and black pepper.
Using a Japanese mandolin shave the palm heart and scatter over each plate.
Divide the mango strips over each plate.
Sprinkle with the chili and coriander.
Drizzle with the oil and a little more lime juice, serve at once.