Entree: New Caledonia – National Cuisine – Poisson Cru à la Tahitienne (Tahitian-style raw fish marinated in citrus then finished with coconut milk and fresh vegetables)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
15 min
Total
25 min
Ingredients
- 1 lb (450 g) firm white fish (tuna or mahi-mahi), boneless and skinless, cut into 1/2-inch (1 cm) cubes
- Juice of 4 limes, about 1/2 cup (120 ml)
- 1 cup (240 ml) coconut milk or coconut cream
- 1 small cucumber, about 6 oz (170 g), seeded and diced
- 1 medium tomato, about 5 oz (140 g), seeded and diced
- 1 small red onion, about 3 oz (85 g), thinly sliced
- 1 medium carrot, about 3 oz (85 g), julienned or thinly sliced
- 2 scallions (green onions), sliced, about 1 oz (30 g)
- 2 tbsp (8 g) chopped fresh cilantro (coriander) or handful of chopped parsley
- 1 small red chili or 1 tsp (5 g) chopped bird's eye chili, optional
- 1/2 tsp (2.5 g) kosher salt, or to taste
- Freshly ground black pepper to taste
- Lime wedges for serving
Instructions
1. Place the cubed fish in a nonreactive bowl and pour the lime juice over it, ensuring all pieces are submerged. Stir gently, cover, and refrigerate for 10–15 minutes until the fish becomes opaque and slightly firm.
2. While the fish marinates, prepare the vegetables: dice the cucumber and tomato, thinly slice the red onion, julienne the carrot, slice the scallions, and chop the cilantro and chili if using.
3. Drain the fish by pouring it through a fine mesh sieve and gently pressing to remove excess lime juice; discard the lime juice.
4. In a mixing bowl, combine the drained fish with the diced vegetables, scallions, chopped cilantro, and chili. Season with salt and pepper and toss gently to combine.
5. Pour the coconut milk over the fish and vegetables and fold lightly until everything is evenly coated. Taste and adjust seasoning with more salt or a squeeze of lime if needed.
6. Chill the poisson cru briefly (5–10 minutes) if desired, then serve cold with lime wedges and crusty bread, steamed taro, or rice.
