Tahitian Poisson Cru (raw fish)


 

Karl Repsher

TVWBB Fan
Here is the recipe for our poisson cru with coconut milk as requested.

Ingredients

2-2 1/2 lbs tuna
2 large cucumbers, halved, deseeded and sliced 1/6" thick
2 bell peppers, cut into slices 1/4"x1"
1 sm red onion, sliced into small pieces
2 med carrots, grated
2 lg ripe tomatoes, seeded and diced
juice of 8 limes
2 cups coconut milk, canned or fresh if you have fresh coconuts

Preparation

Cut tuna into 3/4" cubes, place in strainer and rinse thoroughly with water, when well drained place in a bowl with the onions and add 1/2 tsp salt, mix well with hands.

Place sliced cucumbers in a bowl and add 1 tsp salt, mix with hands until 'cukes are soft, then rinse well to remove salt.

Here's what the veggies should look like when cut up (no carrots this time and onions haven't been added to tuna yet).



Place the bells, carrots a tomatoes in a large bowl, add tuna-onions and 'cukes.

Slowly add the lime juice little by little and mix with hand until the tuna changes color and is no longer raw.



This is what the tuna will look like when it's "cooked," raw on left, cooked on right.



If your not serving immediately cover and place in fridge.

When ready to serve add coconut milk, mixing with hand until there is milk pooling on top.



Voilá, poisson cru, plated with curried shrimp, jasmine rice and bananas.





Enjoy,

Karl
 

 

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