Poisson Cru - {Tahitian Raw Fish Salad} Recipe - Cooking Index
Poisson Cru - {Tahitian Raw Fish Salad} Recipe - Cooking Index
Like many traditional ethnic preparations, poisson cru is not so much a recipe as a style of preparation. It is a no-frills, beach-side style of recipe that takes advantage of just-caught, just-picked, ingredients: fish, a squeeze of lime juice, crisp vegetables. But with top quality ingredients enjoyed at their peak, a casual recipe like this can be a ticket to the tropics.
Type: Fish| 1 lb | 454g / 16oz | Yellowfin tuna |
| 1/2 cup | 118ml | Fresh lime juice |
| 1/3 cup | 78ml | Coconut milk |
| 1 cup | 237ml | Pinch salt (large) |
| 1/2 cup | 55g / 1.9oz | Shredded or grated carrot |
| 1/2 cup | 118ml | Thinly-sliced cucumber |
| 1 cup | 62g / 2.2oz | Or 2 small vine-ripe tomatoes - coarsely chopped (large) |
| 1/2 | Green onions - trimmed and sliced | |
| 2 tablespoons | 30ml | Minced chives or parsley |
| 2 teaspoons | 10ml | Grated lime zest |
Seafood Alternatives: halibut, snapper
Cut the tuna into 1/2-inch thick strips about 2 inches long.
In a large, non-reactive bowl (such as glass), combine the lime juice, coconut milk and salt and stir to mix. Add the tuna, carrot, cucumber, tomato, green onions, chives and lime zest. Stir to mix and taste for seasoning. Serve right away.
This recipe yields 4 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.