Poisson cru is a vibrant and refreshing dish originating from Tahiti, featuring fresh fish “cooked” in citrus juice. This recipe uses firm halibut or tuna, cut into bite-sized pieces and marinated in zesty lime juice, onions, and salt until opaque. The acidity of the lime tenderizes the fish while adding a bright, tangy flavor profile. Once the fish is ready, it is tossed with fresh tomatoes, scallions, green peppers, and hard-boiled eggs, then creamed with rich, chilled coconut milk. The result is a harmonious blend of textures and flavors: creamy, tangy, and slightly sweet. It is an ideal summer dish, perfect for light lunches, appetizers, or a healthy main course that feels luxurious yet simple to prepare. Serve chilled for the best experience.
Poisson Cru
Description
Poisson cru is a vibrant and refreshing dish originating from Tahiti, featuring fresh fish "cooked" in citrus juice. This recipe uses firm halibut or tuna, cut into bite-sized pieces and marinated in zesty lime juice, onions, and salt until opaque. The acidity of the lime tenderizes the fish while adding a bright, tangy flavor profile. Once the fish is ready, it is tossed with fresh tomatoes, scallions, green peppers, and hard-boiled eggs, then creamed with rich, chilled coconut milk. The result is a harmonious blend of textures and flavors: creamy, tangy, and slightly sweet. It is an ideal summer dish, perfect for light lunches, appetizers, or a healthy main course that feels luxurious yet simple to prepare. Serve chilled for the best experience.Ingredients
Directions
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Chill the halibut steaks briefly in the freezer (about 15-20 minutes) to firm the meat, making it easier to cut, but do not let it freeze completely.
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Using a sharp knife or cleaver, cut the fish steaks lengthwise into 1/4-inch slices, then cut each slice into 1 1/2-inch square pieces.
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In a large deep bowl, mix the fresh lime juice, coarsely chopped onions, and salt together.
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Add the fish pieces to the lime mixture and turn them with a spoon until evenly coated.
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Cover the bowl and marinate at room temperature for at least 2 hours, or in the refrigerator for 3 to 4 hours, stirring the fish occasionally.
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Check the fish periodically; it is ready when it becomes opaque and fairly firm, indicating it is fully "cooked" by the acid.
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Taste a piece to ensure it is done; if it seems underdone, marinate for an additional hour.
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Peel and coarsely chop the tomatoes.
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Drain the fish and squeeze it slightly to remove excess moisture.
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Place the drained fish in a serving bowl.
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Add the chopped tomatoes, scallions, green bell peppers, chopped hard-boiled eggs, and chilled coconut milk to the bowl.
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Gently but thoroughly toss all ingredients together to combine.
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Serve immediately, chilled.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 252.0kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.5g3%
- Cholesterol 104.4mg35%
- Sodium 99.9mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 54.5g110%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The term "poisson cru" translates to "raw fish." This dish is similar to ceviche popular in Latin American countries, where fish is "cooked" in citrus marinade.
Tomatoes should be medium-sized, firm, ripe, stemmed, peeled, and coarsely chopped for the best texture.
For best results, use sushi-grade fish to ensure safety when consuming raw or acid-cured seafood.
Fresh tuna steaks can be substituted for halibut if preferred.
