Tahitian Tuna Poisson Cru Recipes

TAHITIAN POISSON CRU (MARINATED RAW FISH)

Steps:

• Gather the ingredients.
• Dice the fish into 1/2-inch cubes, rinse with fresh water, drain, and place in a large nonreactive salad bowl. Feel free to add a dash of a little salt to the water, but this is optional and a matter of taste.
• Squeeze the limes and pour the juice over the fish. Mix well and chill 15 to 20 minutes in the refrigerator.
• Cut onion and green pepper into thin slices, and cut tomato into small cubes. Remove seeds from cucumber and cut into thin half-moons.
• Drain some of the lime juice, add the vegetables, and season with salt and pepper.
• Five minutes before serving, add the coconut milk . Serve chilled.

POISSON CRU OR E'IA OTA (TAHITIAN LIME-MARINATED TUNA)

Steps:

• 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.

TAHITIAN TUNA (POISSON CRU)

Steps:

• Place tuna cubes into a large bowl and sprinkle with salt. Take the limes squeeze them over the tuna (make sure no seeds end up in the bowl).
• After add all of the juice from the 8 limes, stir the tuna until it is coated with the juice.
• Allow the tuna/ lime mixture to cook/ cure for about 5 minutes. (The lime juice actually begins to 'cook' the tuna).
• After the mixture has 'cooked' add the diced tomatoes, red onion and cucumber to the bowl and mix well.
• Take the freshly shredded coconut and place in cheesecloth, squeeze the coconut over the tuna (this is the coconut cream).
• Mix the tuna, vegetable, cream mixture refrigerate until ready to serve.

POISSON CRU ("TAHITIAN SALAD")

Steps:

• Combine in a medium bowl the tuna, lime juice, coconut milk, cucumber, scallions, optional chile and coconut, salt, and pepper. Refrigerate 30 minutes to 1 hour. Mix in the tomato and serve right away.

POISSON CRU WITH COCONUT MILK AND LIME

Steps:

• In a bowl, combine the tuna, lemon juice and some salt and let marinate for 5 minutes. Drain the lemon juice and add the coconut milk, carrots, cucumbers and tomatoes to the bowl. Mix together and add salt and pepper to taste. Serve in a bowl (or half fresh coconut shell if possible) add the scallions on top.