Poisson cru (marinated raw fish)
"I was taught this in Tahiti on a day trip to a small island off Moorea. It is the perfect dish for the Tahitian hot weather and the perfect combination of fresh flavours that embodies the friendly and laid back atmosphere of Tahiti. A light, refreshing meal that is good on a summer's day."
- 1.5 kg fresh tuna (has to be the freshest you can find)
- Salt - liberal amount to salt tuna
- Limes - sufficient to liberally cover the tuna
- 1 large cucumber
- 5 or 6 tomatoes
- Coconut milk (our guide made this fresh from grating and squeezing a coconut, but tinned works when this is not an option)
- Sliced baguette and/or rice to serve
- Chop your tuna into cubes, about 3x3 cm. Place in large bowl.
- Liberally salt the tuna and toss.
- Liberally squeeze over lime juice, then toss.
- Toss through sufficient chopped cucumber and tomatoes to balance out the amount of tuna.
- Pour over sufficient coconut milk to toss through the ingredients and pool in the bottom of the bowl, but not to cover.
- Toss well and leave to sit a few minutes and soak up the flavours.
- Serve with baguette and rice if wished for a filling meal.
- The lime juice starts cooking the fish as soon as it is added so for the best texture and taste eat soon after preparation.
Use smaller quantities for a good starter, lunch or light meal.
I have used approximate amounts as I have never measured the quantities and neither did our guide. It is easy to tell how much of everything you need however when putting the ingredients together, making sure all are balanced.