Poisson Cru (E’ia Ota)
This Poisson Cru recipe is Tahitian Lime-Marinated Tuna. (Recipe Credit: Tori Avey from The History Kitchen)
- 1 pound fresh, sushi-grade fish; ahi tuna, yellowfin tuna, halibut or snapper
- 4 cups cold water
- 2 tbsp salt, plus more for seasoning
- 3/4 to 1 cup freshly squeezed lime juice
- 3/4 cup whole fat coconut milk (fresh is best)
- Pepper to taste
- Optional Ingredients:
- 1 large carrot (3 oz), peeled and grated
- 6 oz. cucumber, seeded and diced
- 1/3 cup scallions, sliced into rings
- 1 tomato, seeded and diced, squeezed in cheesecloth to remove excess liquid
- Unsweetened fresh coconut shreds
- Dice the fish into 3/4 inch pieces, then cover with cold water and 2 tbsp salt (add a few ice cubes if the water is not chilled). Let the fish sit for 20 minutes. Meanwhile, squeeze your limes to juice them.
- Drain the fish and pat it dry. Submerge the fish in fresh lime juice; you will need between 3/4 cup and 1 cup to cover. Let the fish marinate, stirring occasionally, for 15-30 minutes.
- While fish is marinating, prepare your vegetables. You may use any or all of the vegetables listed above; reserve a little of each on the side for garnish.
- Marinate the fish until the edges are opaque and the center of each piece is still pink. Drain the lime juice, then return the fish to the bowl. Stir in the fresh vegetables and coconut milk. Season with salt and pepper to taste. Allow the mixture to marinate in the refrigerator for 15-30 minutes.
- Serve cold garnished with fresh vegetables. May be enjoyed over coconut rice for a more filling entrée.