Entree: French Polynesia – National Cuisine – Pahua Taioro (Marinated shellfish or seafood served in fermented coconut cream with lime and vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 1 hr 15 min

Total 1 hr 50 min

Ingredients

- 1 lb (450 g) fresh clams, small abalone, or firm white fish (e.g., mahi-mahi), cleaned and cut into bite-size pieces
- 1 cup (240 ml) freshly squeezed lime or lemon juice
- 2 cups (480 ml) fresh coconut cream (or thick coconut milk)
- 1 tsp (5 g) grated fresh ginger
- 1 small shallot, very thinly sliced
- 1 small cucumber, seeded and finely diced
- 1 small carrot, julienned or finely diced
- 1 small red chili (bird’s eye or small red chile), thinly sliced, or to taste
- 2 tbsp (30 ml) finely chopped fresh onion or green onion
- 2 tbsp (30 ml) chopped fresh cilantro or local pandanus leaves if available
- 1 tsp (5 g) sea salt, or to taste
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 tbsp (15 ml) grated fresh coconut or toasted coconut flakes for garnish (optional)

Instructions

1. Place the cleaned shellfish or fish pieces in a nonreactive bowl and pour over the lime juice so the seafood is just covered. Press gently to ensure contact and refrigerate 20–30 minutes, until the flesh turns opaque and is lightly "cooked" by the citrus.
2. While the seafood cures, whisk the coconut cream with grated ginger, a pinch of salt and sugar (if using). If a traditional taioro is available, fold a small amount in to lend a tangy, slightly fermented note.
3. Drain the seafood briefly, reserving a little of the citrus liquid. Combine the seafood with the coconut-cream mixture, adding a tablespoon or two of the reserved citrus liquid if needed to loosen the dressing.
4. Add the shallot, cucumber, carrot, chili, and chopped green onion. Toss gently to coat, then taste and adjust salt, acidity or chili to your liking.
5. Chill 10–15 minutes to meld flavors, then garnish with chopped cilantro and grated or toasted coconut. Serve chilled as a main course with steamed taro, breadfruit, or cooked rice.