Finally I checked off my bucket list of visiting Tahiti, Bora Bora! Yay!
Bora Bora is a paradise for its clear and warm ocean; it is also a paradise for plenty of fresh seafood. Yum!
Poisson Cru, a national dish of pride for Tahitian is a delicious mix of fresh Ahi Tuna with coconut milk and limejuice. It’s on the menu of every restaurant we visited and it defines the blended essence of French Polynesia.
This dish is best served chilled as an appetizer or even as a dinner with salad. The combination of tender texture from the fish, the crunch from the vegetables, lightly tart together with the coconut creaminess is refreshing!
You are in for a treat!
Watch how I prepare this dish in Hawaii right after visiting Tahiti.
Here is the recipe
- 0.8 pounds Ahi tuna, fresh sushi-grade
- 1 lime, juiced
- ¼ cup yellow onion, diced
- ¼ cup yellow bell pepper, diced
- ¼ cup tomato, diced
- 1/3 cup cucumber, cut into half moon thin slices
- Salt and black pepper to taste
- ½ cup coconut cream
- ¼ cup spring onion, diced, for garnish
- Rinse the fish with water and dry with paper towel. Cut the fish into ½-inch cubes and place in a salad bowl. Add the lime juice and mix well. Chill the fish for 15 minutes in the refrigerator.
- Remove the fish from the refrigerator and drain some of the lime juice. Add the onion, bell pepper, tomato and cucumber. Season with salt and pepper, and mix them together.
- Add the coconut cream and lightly stir to mix. Garnish with spring onion and store in the refrigerator until ready to serve.
Nutrition Facts:
Each serving contains 5g total carb, 4g net carb, 27g protein and 6g fat.
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This dish sounds so delicious! Lime juice would have cooked the fish gently .. may I know, why do we throw out some of the lime juice after refrigerated for 15 minutes?
Yes is a yummy dish. And you are right! The lime juice kinda ‘cooked’ the outside layer of the fish. 🙂
I throw out lime juice because it can became too watery after adding the coconut cream. If you don’t mind it you can keep the lime juice in it.
Enjoy!