📝 About This Recipe
Considered the national dish of French Polynesia, Poisson Cru is a vibrant celebration of the South Pacific's bounty. This refreshing delicacy features melt-in-your-mouth raw tuna briefly marinated in bright lime juice before being bathed in rich, silky coconut milk. It is a harmonious balance of citrus acidity, creamy sweetness, and crunchy garden vegetables that transports your senses directly to a white-sand beach in Tahiti.
🥗 Ingredients
The Seafood
- 1.5 pounds Sashimi-grade Yellowfin (Ahi) Tuna (very fresh, chilled, and cut into 1/2-inch cubes)
- 1 teaspoon Sea salt (to taste)
The Citrus Marinade
- 1/2 cup Fresh Lime Juice (about 4-5 juicy limes)
Vegetables and Aromatics
- 1/2 large English Cucumber (peeled, seeded, and diced small)
- 2 medium Roma Tomato (seeded and diced)
- 1 small Carrot (peeled and finely shredded)
- 1/4 cup Red Onion (very thinly sliced into half-moons)
- 3 stalks Green Onions (finely sliced on the bias)
- 1/4 cup Red Bell Pepper (finely diced for color)
The Finishing Touch
- 1 cup Full-fat Coconut Milk (chilled; use high-quality canned or freshly squeezed)
- 1/2 teaspoon Freshly ground black pepper (to taste)
- 1 small Bird's Eye Chili (optional; deseeded and minced for a hint of heat)
👨🍳 Instructions
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1
Begin by placing your cubed tuna in a large glass or stainless steel mixing bowl. Ensure the fish is very cold, as this keeps the texture firm.
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2
Sprinkle the sea salt over the tuna and toss gently. This helps the seasoning penetrate the fish before the acid is added.
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3
Pour the fresh lime juice over the tuna. Stir gently to ensure every piece of fish is coated. Let it sit for only 2-3 minutes; you want the outside to turn slightly opaque while the center remains raw.
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4
Drain about 80% of the lime juice from the bowl. Leaving a little bit adds a necessary brightness, but too much will curdle the coconut milk later.
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5
Add the diced cucumber, tomatoes, shredded carrots, red onion, and bell pepper to the bowl with the tuna.
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6
If you enjoy a bit of spice, fold in the minced bird's eye chili at this stage.
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7
Pour the chilled coconut milk over the fish and vegetable mixture. The milk should be thick and creamy.
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8
Gently fold the ingredients together using a large spoon until the vegetables are evenly distributed and the tuna is bathed in the white sauce.
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9
Taste the mixture. Add more salt or a crack of black pepper if needed to balance the richness of the coconut.
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10
Stir in the sliced green onions just before serving to maintain their crunch and color.
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11
For the best experience, serve immediately in chilled bowls or even a hollowed-out coconut shell for a tropical flair.
💡 Chef's Tips
Use only the highest quality sashimi-grade fish; if tuna isn't available, firm white fish like snapper or mahi-mahi works beautifully. Don't let the fish marinate in the lime juice for more than 5 minutes, or the acid will 'cook' it through and make it tough. Chill all your vegetables and the coconut milk beforehand to ensure the final dish is served ice-cold. If using canned coconut milk, shake the can vigorously before opening to ensure the cream and water are fully emulsified. To reduce the bite of the red onion, soak the slices in ice water for 10 minutes then pat dry before adding to the dish.
🍽️ Serving Suggestions
Serve inside a halved coconut or a chilled wooden bowl for an authentic island presentation. Pair with starchy sides like boiled taro, sweet potato, or steamed white rice to soak up the delicious coconut dressing. Accompany with a crisp, dry white wine like a Sauvignon Blanc or a cold Tahitian Hinano beer. Serve as a refreshing appetizer or a light lunch on a hot summer afternoon.