Poisson Cru Or Eia Ota Tahitian Lime Marinated Tuna Recipes
TAHITIAN POISSON CRU (MARINATED RAW FISH)
This is a great recipe for poisson cru, raw fish marinated in lime juice and coconut milk, the national dish of Tahiti.
Provided by Donna Heiderstadt
Categories Appetizer
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370 kcal, Carbohydrate 20 g, Cholesterol 66 mg, Fiber 3 g, Protein 45 g, SaturatedFat 11 g, Sodium 174 mg, Sugar 8 g, Fat 13 g, ServingSize 4 cups (4 servings), UnsaturatedFat 0 g
POISSON CRU OR E'IA OTA (TAHITIAN LIME-MARINATED TUNA)
If you like sushi, you will love this! This famous Tahitian dish is similar to Latin ceviche or Hawaiian poke. It differs primarily in the addition of coconut milk, which softens its flavor. Poisson cru only marinates very briefly so the lime juice doesn't have time to "cook" the inside of the fish. The Tahitian name for poisson cru is e'ia ota. The same dish is called oka i'a in Samoa. I included the resting time in the prep time. Enjoy!
Provided by Nif_H
Categories Tuna
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
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.
TAHITIAN TUNA (POISSON CRU)
Serves 16 or more(for appetizers) Serves 8-10 (for a main course) My husband and I went to French Polynesia and this was a base dish at many meals. We never had a recipe for this but we paid attention when it was being made. As a result of having this dish my husband learned how to open fresh coconuts with a stick and a rock. Tip: If you do not want to go to all of the trouble of shredding a fresh coconut use the store bought can of coconut milk (make sure you shake well before adding to the tuna). You will only need about 1/2 to 3/4 of a can of coconut milk.
Provided by Kianya
Categories Tuna
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
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