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 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.
POISSON CRU (TAHITIAN CEVICHE)
If French Polynesia had a national dish, it would surely be poisson cru. It's on nearly every menu in the country and in a way its flavor defines Polynesia - sweet, refreshing, tender and exotic.
Provided by Member 610488
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Take the tuna chunks and soak in a bowl of seawater or lightly salted fresh water while you chop the tomatoes, onion, cucumber, carrot and bell pepper - (locals swear this makes the fish more tender).
- Remove the tuna from the salt water and place in a large salad bowl. Add the lemon or lime juice and leave the fish to marinate for about five minutes.
- Pour off about 1/2 to 2/3 of the juice (depending on how lemony/limey you like it) then add the vegetables and toss together with the fish.
- Pour the coconut milk over the salad and mix again. Add salt and pepper, to taste. Garnish with chopped spring onion or parsley and serve with white rice.
Nutrition Facts : Calories 308.4, Fat 14.5, SaturatedFat 12, Cholesterol 51, Sodium 95.2, Carbohydrate 17.6, Fiber 3.5, Sugar 9.3, Protein 29.9
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.
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