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5 from 1 vote

Tahitian poisson cru

Recipe from French Polynesia
Course Appetizer
Prep Time 30 minutes
Servings 20 bites


  • 1 lb sashimi grade tuna
  • 5 limes
  • 1 tomato
  • 1/2 English cucumber
  • 1 carrot
  • 1/2 large onion
  • 3/4 cup coconut milk
  • Sea salt


  • Cut the fish in small bite-size pieces and put them in a bowl with lightly salted water.
  • Squeeze the limes. Then drain the fish and pat dry. Place the fish in a bowl and pour lime juice over it. Let it marinate at least 10 minutes (the lime "cooks" the fish, like a ceviche).
  • Meanwhile, prepare the vegetables: wash and dice or slice the tomato; peel, seed and dice the cucumber; peel, wash and finely grate the carrot; peel and mince the onion.
  • Drain the fish, discard the lime juice, and put the fish back into the bowl. Mix in the vegetables.
  • Pour the coconut milk, stir and season to taste.
  • Serve chilled.