Raw Fish Poisson Cru Food

TAHITIAN POISSON CRU (MARINATED RAW FISH)

Tahitian Poisson Cru (Marinated Raw Fish) image

This is a great recipe for poisson cru, raw fish marinated in lime juice and coconut milk, the national dish of Tahiti.

Provided by Donna Heiderstadt

Categories Appetizer

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 3/4 pounds fresh sushi-grade tuna
8 limes , juiced
1 large onion
1 green bell pepper
1 tomato (1 3/4 ounces)
1/2 cucumber (3 1/2 ounces)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 glass coconut milk

Steps:

Gather the ingredients.
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 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.

Nutrition Facts : Calories 370 kcal, Carbohydrate 20 g, Cholesterol 66 mg, Fiber 3 g, Protein 45 g, SaturatedFat 11 g, Sodium 174 mg, Sugar 8 g, Fat 13 g, ServingSize 4 cups (4 servings), UnsaturatedFat 0 g

RAW FISH: POISSON CRU

Raw Fish: Poisson Cru image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 11

Ingredients

12 ounces tuna loin, diced
1/2 cup quartered, sliced fresh cucumber
1/2 cup julienned carrots
1/4 cup julienned red pepper
1/4 cup julienned yellow pepper
1/2 cup diced tomato
1/2 cup sliced white onion
1/4 cup chopped chives
Salt
1/4 cup lime juice
1 fresh whole coconut, split and meat grated to equal 2 cups

Steps:

In a large mixing bowl, combine the tuna, cucumber, carrots, peppers, tomato, onion, and chives. Gently toss with hands. Season with the salt and lime juice. In the piece of cheesecloth, add the grated coconut. Then gather up the ends and over the bowl, wring out the milk from the coconut by twisting the cheesecloth tighter and tighter; retain the coconut juice for another recipe (notably Prawns with Vanillla Coconut Sauce, also shown on this show). Gently toss the ingredients in the bowl again and serve immediately.

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