One of the most famous dishes from the islands of French Polynesia is called “poisson cru”, which literally means “raw fish.” It is traditionally made of raw tuna marinated in lime juice and mixed with a blend of assorted vegetables and coconut milk. The acidity of the lime juice cooks the fish (just like Ceviche) ever so slightly. There is no better place for fresh fish than in Tahiti and once you try it, you’ll be ‘hooked’.
While no one makes it quite like the locals, you can always prepare it at home to satisfy your craving! Here’s how:
• 1 ¾ pounds fresh tuna or similar fish (sashimi-grade tuna is best), cut into small cubes or thin strips
• 4 fresh limes
• ½ cucumber, peeled and cubed
• 1 tomato, seeded and diced
• 1 carrot, grated
• 1 medium onion, coarsely chopped
• 2 spring onions, finely chopped
• salt and pepper
• ¼ cup fresh coconut milk
• Dice the fish into ½-inch cubes, rinse with fresh water, drain and place in a large bowl.
• Squeeze the limes and pour the juice over the fish, mix well and chill 20 minutes in refrigerator.
• Peel and cube cucumber, seed and dice tomato, grate carrot, coarsely chop onion, finely chop spring onions
• Drain some of the lime juice, add the vegetables and season with salt and pepper.
• Add the coconut milk five minutes before serving.
• Serve chilled. Present on a bed of lettuce or in a coconut shell.