Poisson Cru (Tahitian Coconut Fish)

Name: Poisson Cru (Tahitian Coconut Fish)
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: French Polynesia
Ingredients: 500 g very fresh sashimi-grade tuna, cut into 2 cm cubes; Juice of 4 limes; 1 tsp salt; 1 small cucumber, seeded and diced; 2 tomatoes, seeded and diced; 1 carrot, finely grated; 1/2 small red onion, very thinly sliced; 200 ml coconut milk; 2 spring onions, sliced; Black pepper, to taste; Steamed rice or crusty bread, to serve

From French Polynesia

Tahiti's national dish: cubes of very fresh tuna briefly cured in lime juice, then tossed with cucumber, tomato, carrot and creamy coconut milk. Cool, bright and perfect for warm evenings.

Prep: 25 min
Cooking: No cooking
Total: 25 min
Serves: 4
Difficulty: Easy

Plus 10 minutes curing in the fridge

Ingredients

For 4 servings

500 g very fresh sashimi-grade tuna, cut into 2 cm cubes
Juice of 4 limes
1 tsp salt
1 small cucumber, seeded and diced
2 tomatoes, seeded and diced
1 carrot, finely grated
1/2 small red onion, very thinly sliced
200 ml coconut milk
2 spring onions, sliced
Black pepper, to taste
Steamed rice or crusty bread, to serve

Step by step

Step 1: Use only very fresh fish that your fishmonger says is safe to eat raw, and keep it well chilled until you start.
Step 2: Place the tuna cubes in a glass bowl, sprinkle with the salt and pour the lime juice over them.
Step 3: Stir gently, cover and refrigerate for about 10 minutes, until the outside of the fish turns opaque while the center stays pink.
Step 4: Pour off most of the lime juice, leaving about 2 tablespoons in the bowl.
Step 5: Add the cucumber, tomato, carrot and red onion, pour in the coconut milk and toss gently. Season with black pepper.
Step 6: Sprinkle with spring onions and serve right away, with rice or bread on the side.