Tahitian Fish Salad Food

TAHITIAN POISSON CRU (MARINATED RAW FISH)

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.

PAPEETE I'A OTA (TAHITIAN FISH SALAD)

Steps:

• Cut the salmon into one-inch, or slightly smaller, cubes. Put the cubes in a mixing bowl and add the lime juice. Refrigerate for at least one and one-half hours.
• Drain the salmon and return the cubes to the bowl. Add the coconut milk, salt, pepper, onions and garlic. Stir to blend.

POISSON CRU ("TAHITIAN SALAD")

Steps:

• Combine in a medium bowl the tuna, lime juice, coconut milk, cucumber, scallions, optional chile and coconut, salt, and pepper. Refrigerate 30 minutes to 1 hour. Mix in the tomato and serve right away.

POISSON CRU OR E'IA OTA (TAHITIAN LIME-MARINATED TUNA)

Steps:

• Mix all the ingredients together in a large, non-reactive bowl and set aside to marinate for 10 to 20 minutes.
• Drain excess liquid and adjust seasoning. Garnish with some freshly chopped green onions and serve in a decorate bowl or large clam shell.
• NOTES: Make sure to use very fresh, high-quality fish for this dish. Such fish is often marked "sushi grade" in the market. Use other fish - halibut, snapper, swordfish - if you like.
• Other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic.
• Sometimes a pinch of sugar is added to take the edge off the acidity.

TAHITIAN FISH SALAD

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.