Tahitian Poisson Cru
The Spruce Eats
Servings
10 as tastings, 8 as an appetizer, or 4 as an entree.
Ingredients
1 ¾ pounds tuna
8 limes, juiced
1 large onion
1 green bell pepper
1 tomato
½ medium cucumber
Salt, to taste
Ground black pepper, to taste
1 cup coconut milk
Instructions
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 for 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.
Serving Instructions for a tasting event
To serve smaller tasting portions, place a small amount of rice in a cup, then layer over the poisson cru.