Serves 4
30 min
Tahitian Marinated Fish (Poisson Cru)
Recipe GLPR445282b3b19d19
A vibrant and refreshing Polynesian raw fish dish where fresh tuna or snapper is cured in lime juice and combined with crisp vegetables and creamy coconut milk. This bright, citrus-forward preparation creates a tender fish with a delicate texture while the cool vegetables and rich coconut create layers of flavor. Perfect as a light yet satisfying main course.
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Ingredients
1 ¾ pounds fresh tuna or snapper, diced into ½-inch cubes
8 limes Juice from 8 limes
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 tomato, cubed
½ cucumber with seeds removed, cut into thin half moons
Salt and pepper, to taste
1 cup unsweetened coconut milk
Directions
Pat the diced tuna dry with paper towels and place in a large non-reactive bowl (glass, ceramic, or stainless steel).
Pour the fresh lime juice over the fish cubes, ensuring all pieces are submerged. The acid in the lime juice will cure the fish, firming its texture.
Cover the bowl and refrigerate for 15-20 minutes. The fish is properly cured when the flesh turns opaque and firm to the touch.
While the fish cures, prepare all vegetables: thinly slice the onion and green pepper, cube the tomato, and cut the seeded cucumber into half-moon shapes.
Remove the cured fish from the refrigerator and gently drain most of the lime juice, reserving about 3-4 tablespoons in the bowl.
Add the sliced onion, green pepper, cubed tomato, and cucumber half-moons to the fish.
Pour the coconut milk over the fish and vegetables, stirring gently to combine all ingredients evenly.
Season with salt and pepper to taste, mixing gently to avoid breaking the delicate fish.
Let the dish sit for 5-10 minutes to allow flavors to meld, then divide among four bowls and serve immediately while chilled.
