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Poisson Cru (Tahitian Ceviche)

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“If French Polynesia had a national dish, it would surely be poisson cru. It's on nearly every menu in the country and in a way its flavor defines Polynesia - sweet, refreshing, tender and exotic.”

Ingredients Nutrition


  1. Take the tuna chunks and soak in a bowl of seawater or lightly salted fresh water while you chop the tomatoes, onion, cucumber, carrot and bell pepper - (locals swear this makes the fish more tender).
  2. Remove the tuna from the salt water and place in a large salad bowl. Add the lemon or lime juice and leave the fish to marinate for about five minutes.
  3. Pour off about 1/2 to 2/3 of the juice (depending on how lemony/limey you like it) then add the vegetables and toss together with the fish.
  4. Pour the coconut milk over the salad and mix again. Add salt and pepper, to taste. Garnish with chopped spring onion or parsley and serve with white rice.

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