Poisson cru is a Tahitian raw fish dish with citrus, coconut milk, and crisp vegetables. It belongs in the revenue wave because it connects several high-interest Pacific seafood pages and gives readers a clear path into the raw-fish cluster.
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Poisson cru is a Tahitian raw fish dish with citrus, coconut milk, and crisp vegetables. It belongs in the revenue wave because it connects several high-interest Pacific seafood pages and gives readers a clear path into the raw-fish cluster.
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Ingredients
- 1 lb very fresh tuna or firm white fish, diced
- 1/2 cup lime or lemon juice
- 1 cup coconut milk
- 1 tomato, diced
- 1/2 cucumber, diced
- 1 small carrot, grated or finely sliced
- 1/4 small onion, thinly sliced
- Salt and pepper, to taste
Steps
- Place the diced fish in a non-reactive bowl and add the citrus juice.
- Chill briefly until the fish turns opaque around the edges.
- Drain off excess citrus if needed.
- Add the coconut milk, tomato, cucumber, carrot, and onion.
- Season with salt and pepper and toss gently.
- Serve cold soon after mixing.
Nutrition
This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.
Tips And Substitutions
Helpful tips
- Use very fresh fish and keep it cold.
- Let citrus cure the fish just until opaque.
- Add coconut milk after curing so the flavor stays balanced.
Substitutions and variations
- Use tuna, mahi mahi, or another firm fresh fish.
- Add cucumber or carrot for crunch.
- Serve cold with rice, taro, or salad.
Serve It With
These recipes pair naturally with this page and give readers a better path into the rest of the archive.
Make nama salad with fresh sea grapes, tomato, onion, herbs, and a light island-style dressing for a refreshing Fiji seafood side.
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Make rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.
View recipeMake coconut cucumber fish ceviche for a bright island seafood dish with lime, cucumber, and coconut flavor.
View recipeFAQ
Is poisson cru the same as kokoda?
They are related citrus-and-coconut raw fish dishes, but poisson cru is strongly associated with Tahiti and French Polynesia.
Can I make poisson cru ahead?
Prep vegetables ahead, but combine the fish and coconut close to serving.
What fish works best?
Firm, very fresh fish such as tuna or mahi mahi works well.
About This Version
This page keeps poisson cru distinct within the broader Pacific raw-fish family while strengthening seafood recirculation.
More Pacific Raw Fish Recipes
Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.
Make kokoda with fresh fish, lemon or lime juice, coconut milk, and chopped vegetables for a bright Fiji marinated fish recipe with island flavor.
View recipeMake oka Samoa, Samoan raw fish in coconut cream, for a fresh and citrusy island seafood dish.
View recipeMake ota ika coconut for a Tongan-style raw fish dish with citrus, coconut milk, and fresh vegetables.
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Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 113 kcal |
| Fat | 16.8 g |
| Saturated Fat | 12.3 g |
| Carbohydrates | 43.4 g |
| Protein | 45.7 g |
| Sodium | 574.1 mg |
| Cholesterol | 21.8 mg |
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