|Nutrition Facts (per serving)|
|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 translated from French as "raw fish." 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.
Poisson cru is similar to Latin ceviche or Hawaiian poke, insofar as they are all types of raw fish preparation. With ceviche, the fish is "cooked" in the acidity provided by lime juice, whereas poke usually has Asian flavors, not Latin ones. Finally, although poisson cru uses lime juice, the addition of coconut milk sets it apart from the other two preparations. 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, and that's how this recipe is written, there are other options. 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).
Gather the ingredients.
Dice the fish into 1/2-inch cubes, rinse with fresh water, drain, and place in a large nonreactive salad bowl. Feel free to add a dash of a little salt to 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, and 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. Serve chilled.
If you don't want to use tuna or any of the other fish or seafood listed (eel, lobster, etc.), you can make poisson cru with jackfish, halibut, salmon, or snapper.
Why do I need a nonreactive bowl for poisson cru?
Whether a bowl is reactive or nonreactive refers to the material out of which it's made. Aluminum, iron, and copper are reactive, whereas ceramic, glass, stainless steel, and enamel-coated metal cookware are considered nonreactive.
Always marinate poisson cru in a glass or ceramic bowl because when acidic preparations like this are placed in a reactive bowl, the food can change color and take on a metallic taste, if it's been sitting for a while, like in a marinating process.
How to Store Poisson Cru
This isn't one of those dishes that takes well to storing and eating as leftovers; it's typically best consumed the day that it's made. However, it can keep for a day or so in the refrigerator if it's covered. You'll know it's gone bad if it starts to smell sour.