What is South Pacific Poisson?
While visiting French Polynesian’s Islands of Tahiti, Moorea, Bora Bora and Le Taha’a, I couldn’t have been more excited to discover that their famed delicacy is Poisson Cru. Poisson Cru literally means raw fish. Being a major fish lover, especially for raw fish, I was delighted when told I must try their Poisson Cru.
Poisson Cru is a famous Tahitian dish
similar to Latin Ceviche, Hawaiian Poke or Kokoda. It consists of raw fish marinated in coconut milk and citrus juice. The coconut milk gives it a softer texture. One try of this dish and you will be craving it! For me, finding out that it was available on nearly every menu, meant I could have it for breakfast, lunch and dinner. And I did!
The dish is fairly easy to replicate at home, but won’t taste nearly as good as having it in the island backdrops of the South Pacific. Using simple ingredients (the fresher the better) with minimal preparation time you are going to want to try this dish at home.
Here is a recipe from About.com I have found and made.
Takes: 15 minutes
Makes: 4 servings
1¾ pounds of fresh tuna (sushi grade)
½ cucumber (3½ ounces)
1 tomato (1¾ ounces)
1 green pepper
1 large onion
8 limes (juiced)
1 glass coconut milk
Salt and pepper
Dice the fish into ½-inch cubes, rinse with fresh water, drain and place in a large bowl.
Squeeze the limes and pour the juice over the fish, mix well and chill 20 minutes in refrigerator.
Cut onion and green pepper into thin slices, cut tomato into small cubes, remove seeds from cucumber and cut into thin half-moons.
Drain some of the lime juice, add the vegetables and season with salt and pepper.
Add the coconut milk five minutes before serving.
Serve chilled. Present on a bed of lettuce, in a coconut shell or your prettiest bowl.