Poisson cru is a Tahitian raw fish dish where fresh fish is cured in citrus and then combined with coconut milk and vegetables. It is closely related to other Pacific raw fish dishes, but it deserves its own page because people search for it by name and expect the specifically Tahitian version.
If you enjoy this style of Pacific cooking, you may also want to try ota ika, ika mata.
Ingredients
- 1 pound sashimi-quality tuna or white fish, diced
- 1/3 cup lime juice
- 1/2 teaspoon salt
- 1 tomato, diced
- 1/2 cucumber, diced
- 1/4 bell pepper, sliced thin
- 1/2 small onion, sliced thin
- 3/4 cup coconut milk
- Black pepper to taste
Instructions
- Toss the diced fish with the lime juice and salt, then chill for 15 to 20 minutes.
- Drain away most of the citrus liquid.
- Add the tomato, cucumber, bell pepper, and onion.
- Pour in the coconut milk and toss gently.
- Season with black pepper and serve chilled.
Helpful Tips
- Use very fresh fish with a clean flavor.
- Do not leave the fish in citrus too long or it becomes too firm.
- Serve cold for the best result.
FAQ
Is poisson cru like ota ika or kokoda?
Yes. These Pacific dishes are closely related, with local differences in vegetables, fish, and seasoning.
What fish works best?
Fresh tuna or another firm sashimi-quality fish works very well.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 portion (1/4 recipe) |
| Calories | 238 kcal |
| Fat | 15 g |
| Saturated Fat | 12 g |
| Carbohydrates | 5 g |
| Protein | 22 g |
| Sodium | 355 mg |
| Cholesterol | 42 mg |
Leave a Reply