Raw Fish Poisson Cru Recipes
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 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
RAW FISH: POISSON CRU
Steps:
- In a large mixing bowl, combine the tuna, cucumber, carrots, peppers, tomato, onion, and chives. Gently toss with hands. Season with the salt and lime juice. In the piece of cheesecloth, add the grated coconut. Then gather up the ends and over the bowl, wring out the milk from the coconut by twisting the cheesecloth tighter and tighter; retain the coconut juice for another recipe (notably Prawns with Vanillla Coconut Sauce, also shown on this show). Gently toss the ingredients in the bowl again and serve immediately.
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