Entree: New Caledonia – Southern Culinary Region – Poisson Cru à la Tahitienne (Raw marinated fish in lime juice and coconut milk with fresh vegetables and herbs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 25 min

Total 35 min

Ingredients

- 1 lb (454 g) firm white fish fillets (tuna, mahi-mahi, or snapper), skinless and cut into 3/4-inch (2 cm) cubes
- 3/4 cup (180 ml) fresh lime juice
- 3/4 cup (180 ml) thick coconut milk
- 1 small English cucumber, about 6 oz (170 g), seeded and sliced into half-moons
- 2 medium tomatoes, about 8 oz (225 g), seeded and diced
- 1 small red onion, about 3 oz (85 g), thinly sliced
- 2 tbsp (30 ml) chopped green onion (scallion)
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tsp (5 g) sea salt, or to taste
- Freshly ground black pepper, to taste
- 1 small mild chili (optional), finely chopped
- Butter lettuce leaves for serving

Instructions

1. Rinse the fish and pat dry, then cut into 3/4-inch (2 cm) cubes and place in a nonreactive bowl.
2. Pour the fresh lime juice over the fish to fully submerge; stir gently and refrigerate 10–15 minutes until the fish becomes opaque and slightly firm.
3. While the fish cures, drain off about half the lime juice, reserving a little for brightness if desired. Stir the coconut milk until smooth and pour it over the partially drained fish.
4. Add the cucumber, tomato, red onion, green onion, cilantro, chopped chili (if using), sea salt, and black pepper to the fish and gently fold to combine.
5. Taste and adjust seasoning with additional salt, pepper, or a splash of reserved lime juice. Chill 10–15 minutes more to meld flavors, but serve cold to maintain freshness.
6. Spoon the poisson cru into lettuce leaves or shallow bowls and serve immediately as a light, refreshing entree.