|Nutritional Guidelines (per serving)|
|Servings: 4 cups (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 16g||79%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 7g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Poisson cru is translanted as "raw fish" in French. In Tahitian, it is called "ia ota (ee-ah oh-tah)." It is generally considered the national dish of Tahiti and the islands of French Polynesia. It is similar to but distinctly different from Latin ceviche or Hawaiian poke. The same dish is called "oka i'a" in Samoa.
Poisson cru is made with the freshest of ingredients as found in the islands of Tahiti. While most commonly made with raw fresh tuna it can also be prepared with numerous other fish such as crab ("ota pa'a/paka"), eel ("ota pusi"), lobster ("ota ula"), mussels ("ota pipi/maso"), octopus/squid ("ota fe'e/feke"), prawns ("ota ulavai"), and sea urchin ("ota vana/tuitui"). If none of those are available you can make it with jack fish, halibut, salmon or snapper.
Dice the fish into 1/2-inch cubes, rinse with fresh water, drain and place in a large salad bowl. Some recipes call for a little salt in the water, but this is optional and a matter of taste.
Squeeze the limes and pour the juice over the fish. Mix well and chill 15 to 20 minutes in the 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.
Five minutes before serving, add the coconut milk.
Present on a bed of lettuce, on individual plates, or, even better, in a coconut shell. Serve chilled.