Pineapple Ceviche

• 300 g pineapple, skin removed (you can slice it however you like)
• ¹⁄₂ cucumber, halved, de-seeded and finely sliced
• 10 radishes, finely sliced
• 1 medium red onion, thinly sliced
• 60 g coconut flakes
• Handful of your favourite herb (I am particularly fond of coriander, but for freshness, you can also use mint)

for the dressing:

• 70 ml orange juice
• 20 ml lime juice
• 2 tsp habanero sauce (this would be ideal as it matches this pineapple ceviche fruitiness so perfectly, but failure to find habaneros, you can substitute it with spicy red chilli too)
• Salt and pepper, to taste