Raw Fish Salad Food

TAHITIAN FISH SALAD

Tahitian Fish Salad image

This is similar to a ceviche in that the fish is "cooked" in citrus juice. But this version is combined with shredded vegetables and covered with coconut milk. It can be served with coconut rice and is garnished with boiled egg and green onions.

Provided by threeovens

Categories Polynesian

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs fish fillets (try tuna or firm white fish)
20 limes
2 carrots
1 cucumber
2 tomatoes
green onion
1 hard-cooked egg
20 ounces coconut milk (1 or two cans or enough to cover fish)
1 -2 hot chili pepper
kosher salt & freshly ground black pepper

Steps:

Dice the fish fillets and soak a few minutes in salted water; drain off the water and pat dry.
Place fish in a bowl and cover with fresh lime juice, just enough to cover; let sit until the flesh is white on the outside and slightly pink on the inside (stirring from time to time), about 20 minutes.
Meanwhile, grate carrots and cucumbers, finely chop tomatoes, and chop green onions.
Rinse the fish in cold water (2 to 3 seconds under the tap), then drain and pat dry.
Cover fish with coconut milk and add vegetables.
Mix and season with salt and pepper.
Push egg through a sieve or a food mill and sprinkle on top of salad along with chopped green onions.
Serve with coconut flavored rice, if desired.

Nutrition Facts : Calories 265.2, Fat 11.8, SaturatedFat 9.3, Cholesterol 77.9, Sodium 110.8, Carbohydrate 16.2, Fiber 3.8, Sugar 3.6, Protein 28.6

RAW FISH SALAD

Raw Fish Salad image

The fish is not really raw. It is cooked by the acid in the lemon juice and vinigar. This salad always disappears at a BBQ, I can never make enough.

Provided by Kiwipom

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 kg fresh fish fillet (any white flesh fish will do)
1/2 cup lemon juice
white vinegar
1/2 cup mayonnaise
3/4 cup sour cream
1 teaspoon grated lemon rind
salt
pepper
1 cucumber
4 tomatoes
8 shallots or 8 spring onions
2 medium onions
4 hard-boiled eggs
2 large cooked beetroots

Steps:

Remove skin and bones from fish, cut fish into 2.5 cm (1 in.) pieces.
Place fish into bowl, add lemon juice, salt and enough vinegar to cover fish; mix well.
Cover bowl, refrigerate overnight.
Next day, drain fish well.
Place mayonnaise, lemon rind and sour cream in bowl, add fish, mix well.
Season with salt and pepper.
Place into large serving dish. Place separate bowls around fish containing chopped cucumber, peeled and chopped tomatoes, chopped shallots, peeled and sliced onions, chopped egg-white with sieved egg-yolk on top, and sliced beetroot.
Guests help themselves to fish, them a selection of the accomaniments.

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