Appetizer: French Polynesia – Poisson Cru (Tahitian Raw Fish Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

1 lb / 500 g sushi-grade tuna or firm white fish, cut into 1 / 4 in (1 cm) cubes
1 / 2–2 / 3 cup (120–160 ml) fresh lime juice (from about 4 limes)
1 cup (240 ml) coconut milk (full-fat preferred)
1 medium cucumber, peeled, seeded, and diced (about 1 1 / 2 cups)
2 ripe tomatoes, seeded and diced
1 small carrot, julienned or finely diced (optional)
1 small red onion, very thinly sliced or finely minced
2 green onions (scallions), thinly sliced
1 small red chili, seeded and finely chopped (optional) or 1 / 4 tsp red chile flakes
2 tbsp (30 ml) fresh cilantro, chopped (or parsley if preferred)
1 / 2 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste
Ice and a bowl for chilling (optional)

Instructions

1. Prepare fish: Rinse and pat dry the fish. Cut into uniform 1 cm (1/4 in) cubes and place in a nonreactive bowl (glass or stainless).
2. Cure in lime: Pour the fresh lime juice over the fish so the pieces are mostly submerged. Gently stir to coat. Cover and refrigerate 10–15 minutes until the fish turns opaque at the edges but is still tender. Do not over-cure — fish should retain a slightly translucent center.
3. Drain: After curing, drain off about half the lime juice (reserve a little if you like a brighter, tangier finish). Leave enough juice to lightly dress the fish.
4. Prepare vegetables: While fish cures, dice cucumber, tomatoes and carrot; thinly slice the red onion and scallions; finely chop the chili and cilantro. Combine the vegetables in a mixing bowl and toss with the 1/2 tsp salt. Let sit 2–3 minutes so the salt draws out a little moisture, then drain any excess liquid if a wetter salad is not desired.
5. Combine fish and vegetables: Gently fold the cured fish into the vegetable mixture. Taste and adjust seasoning — add a little more salt or lime if desired.
6. Finish with coconut milk: Just before serving, pour the coconut milk over the fish-and-vegetable mixture and gently fold to combine. Start with about 180 ml (3/4 cup) if you prefer it less saucy, or the full 240 ml (1 cup) for a creamier result. Adjust to your preferred balance of tang (lime) and creaminess (coconut).
7. Chill briefly: Refrigerate 5–10 minutes to meld flavors (optional). For a very cold presentation, serve over a small bed of crushed ice or place the serving bowl on ice.
8. Serve: Spoon into individual bowls and garnish with additional cilantro, a few extra scallions or a thin slice of chili. Serve immediately with warm bread, cassava, taro chips or steamed rice.