Prep 30 mins
Cook 0 mins
If you like sushi, you will love this! This famous Tahitian dish is similar to Latin ceviche or Hawaiian poke. It differs primarily in the addition of coconut milk, which softens its flavor. Poisson cru only marinates very briefly so the lime juice doesn't have time to "cook" the inside of the fish. The Tahitian name for poisson cru is e'ia ota. The same dish is called oka i'a in Samoa. I included the resting time in the prep time. Enjoy!
- 1 1⁄2 pounts highest-quality fresh ahi tuna, cut into 1/2-inch cubes
- 1⁄2 cup lime juice
- 1⁄4 cup coconut milk
- 1 small cucumber, peeled, seeded, cut into 1/2-inch cubes
- 1 tomatoes, seeded and diced
- 3 -4 green onions, chopped
- sea salt
- fresh ground pepper
- Mix all the ingredients together in a large, non-reactive bowl and set aside to marinate for 10 to 20 minutes.
- Drain excess liquid and adjust seasoning. Garnish with some freshly chopped green onions and serve in a decorate bowl or large clam shell.
- NOTES: Make sure to use very fresh, high-quality fish for this dish. Such fish is often marked "sushi grade" in the market. Use other fish — halibut, snapper, swordfish — if you like.
- Other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic.
- Sometimes a pinch of sugar is added to take the edge off the acidity.
Absolutely delicious! Very fresh, beautiful presentation and sooooo easy! Good any time of the year!
This was good! I made it as directed and loved the cucumbers and tomatoes for both color and texture in this. Thanks Nif for another keeper that I served as a pupu. Made for ZWT7 for the Emerald City Shakers.