Poisson cru
Tahiti’s national dish: raw tuna marinated in lime and mixed with freshly squeezed coconut milk, cucumber, tomato and carrot. Fresh and light, to eat looking out over the lagoon.
Ingredients
- 500 g very fresh bluefin tuna (previously frozen)
- Juice of 4 limes
- 200 ml coconut milk
- 1 cucumber
- 2 tomatoes
- 1 carrot
- 1 spring onion
- Salt and pepper
How to make it at home
- Cut the tuna into 2 cm cubes, salt it and cover it with the lime juice. Let it “cook” for 5–10 minutes, stirring.
- Drain off some of the juice.
- Add the diced cucumber and tomato, the grated carrot and the spring onion.
- Pour in the coconut milk and mix.
- Season with salt and pepper and serve well chilled, with rice or bread.
The trick: With fresh coconut grated and squeezed through a cloth, as on the islands, it tastes like something else entirely.