📝 About This Recipe
Widely considered the national dish of Tahiti, Poisson Cru au Lait de Coco is a vibrant explosion of tropical freshness that balances the bright acidity of lime with the velvety richness of fresh coconut milk. Unlike its Latin American cousin, ceviche, this dish uses a very brief marination period to ensure the fish remains buttery and tender rather than 'cooked' through. It is a cooling, colorful masterpiece that captures the essence of island life in every crisp, creamy bite.
🥗 Ingredients
The Seafood
- 500 grams Sashimi-grade Yellowfin Tuna (Ahi) (chilled and cut into 1/2-inch cubes)
The Acid Cure
- 4-5 pieces Fresh Lime Juice (squeezed just before using)
- 1 teaspoon Sea Salt (adjust to taste)
Fresh Produce
- 1/2 piece Cucumber (peeled, seeded, and finely diced)
- 2 pieces Roma Tomatoes (seeded and diced)
- 1 piece Carrot (peeled and finely shredded)
- 1/2 piece Green Bell Pepper (finely diced for crunch)
- 1/2 piece Red Onion (thinly sliced into half-moons)
- 3 pieces Green Onions (white and green parts, finely sliced)
The Dressing & Garnish
- 1 cup Full-fat Coconut Milk (unsweetened, chilled (fresh is best, but high-quality canned works))
- 1/2 teaspoon Fresh Cracked Black Pepper
- 1/4 cup Fresh Cilantro (roughly chopped for garnish)
- 1 piece Red Chili (optional, deseeded and minced for a hint of heat)
👨🍳 Instructions
-
1
Begin by placing a large glass or stainless steel mixing bowl in the refrigerator for 10 minutes; keeping the ingredients cold is vital for the texture of the raw fish.
-
2
Prepare the tuna by patting it dry with paper towels. Using a very sharp knife, slice the fish into uniform 1/2-inch (1.5cm) cubes. Place the cubes back in the fridge while you prep the vegetables.
-
3
Prepare the vegetables: Seed the cucumber and tomatoes to prevent the dish from becoming too watery. Dice the cucumber, tomatoes, and bell pepper into small, uniform pieces.
-
4
Shred the carrot using a box grater and thinly slice the red onion. If the onion is particularly pungent, soak the slices in ice water for 5 minutes, then drain and dry.
-
5
In the chilled mixing bowl, combine the cubed tuna and the sea salt. Toss gently to ensure the salt begins to season the protein.
-
6
Pour the fresh lime juice over the tuna. Stir gently and let it sit for only 2 to 3 minutes. The fish should just start to turn slightly opaque on the exterior while remaining raw in the center.
-
7
Immediately drain about half of the excess lime juice from the bowl. This prevents the acid from over-curing the fish and making it tough.
-
8
Add the diced cucumber, tomatoes, bell pepper, carrots, red onion, and green onions to the bowl with the fish.
-
9
Pour the chilled coconut milk over the mixture. Use a large spoon to fold everything together gently until the vegetables and fish are beautifully coated in the creamy white dressing.
-
10
Add the fresh cracked black pepper and the minced chili if you prefer a little spice. Taste and add a pinch more salt if necessary.
-
11
Transfer the Poisson Cru to chilled serving bowls or, for a truly authentic touch, halved coconut shells.
-
12
Garnish with a sprinkle of fresh cilantro and serve immediately while ice-cold.
💡 Chef's Tips
Always use sashimi-grade fish; since the 'cook' time is minimal, quality and freshness are paramount. Do not let the fish sit in the lime juice for more than 5 minutes, or it will lose its delicate, buttery texture and become rubbery. If you can't find fresh coconut milk, use a high-quality canned brand (like Aroy-D) and shake the can well before measuring. Keep all your vegetables and even the bowls chilled until the moment of assembly to maintain the dish's refreshing temperature. For an authentic flavor profile, ensure you use 'Roma' or 'Plum' tomatoes as they have less water content than larger varieties.
🍽️ Serving Suggestions
Serve inside a hollowed-out coconut shell or a chilled pineapple half for a stunning tropical presentation. Pair with a side of boiled taro, sweet potato, or breadfruit to soak up the delicious coconut lime sauce. Accompany with a crisp, dry white wine like a Sauvignon Blanc or a cold Hinano (Tahitian) beer. Serve as a light lunch on its own or as a refreshing appetizer before a grilled seafood main course.