Poisson Cru Tahitian Salad Recipes

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POISSON CRU OR E'IA OTA (TAHITIAN LIME-MARINATED TUNA)

If you like sushi, you will love this! This famous Tahitian dish is similar to Latin ceviche or Hawaiian poke. It differs primarily in the addition of coconut milk, which softens its flavor. Poisson cru only marinates very briefly so the lime juice doesn't have time to "cook" the inside of the fish. The Tahitian name for poisson cru is e'ia ota. The same dish is called oka i'a in Samoa. I included the resting time in the prep time. Enjoy!

Provided by Nif_H

Categories     Tuna

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8



Poisson Cru or E'ia Ota (Tahitian Lime-Marinated Tuna) image

Steps:

  • Mix all the ingredients together in a large, non-reactive bowl and set aside to marinate for 10 to 20 minutes.
  • Drain excess liquid and adjust seasoning. Garnish with some freshly chopped green onions and serve in a decorate bowl or large clam shell.
  • NOTES: Make sure to use very fresh, high-quality fish for this dish. Such fish is often marked "sushi grade" in the market. Use other fish - halibut, snapper, swordfish - if you like.
  • Other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic.
  • Sometimes a pinch of sugar is added to take the edge off the acidity.

1 1/2 pounts highest-quality fresh ahi tuna, cut into 1/2-inch cubes
1/2 cup lime juice
1/4 cup coconut milk
1 small cucumber, peeled, seeded, cut into 1/2-inch cubes
1 tomatoes, seeded and diced
3 -4 green onions, chopped
sea salt
fresh ground pepper

POISSON CRU (TAHITIAN CEVICHE)

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.

Provided by Member 610488

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10



Poisson Cru (Tahitian Ceviche) image

Steps:

  • 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).
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 308.4, Fat 14.5, SaturatedFat 12, Cholesterol 51, Sodium 95.2, Carbohydrate 17.6, Fiber 3.5, Sugar 9.3, Protein 29.9

1 lb fresh yellowfin tuna fillet, cut into 1 inch cubes
3/4 cup fresh lime juice (a mix of both would be good, the lemons or limes shouldn't be too sour or bitter) or 3/4 cup fresh lemon juice (a mix of both would be good, the lemons or limes shouldn't be too sour or bitter)
2 tomatoes, chopped
1/2 small onion, minced
1 cucumber, diced
1 carrot, shredded
1 cup coconut milk (canned is OK but fresh is best)
1 green bell pepper, thinly sliced (optional)
spring onion (optional)
parsley (optional)

SALADE POISSON CRU (TAHITIAN RAW TUNA SALAD)

Pronounced PWAH-son with the 'n' being very soft, this tuna salad sounds divine. Having become a huge lover of true sushi and sashimi, tuna is one of my favourites so I'm excited to have found this method of preparing the tuna. I've included it for safe keeping and for ZWT #7. Servings and prep time are estimates.

Provided by Just_Ducky

Categories     < 15 Mins

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 10



Salade Poisson Cru (Tahitian Raw Tuna Salad) image

Steps:

  • Cut the tuna into ½-inch thick strips about 2 inches long.
  • In a large bowl (preferably glass or stainless steal) combine the lime juice, coconut milk, and salt; stir to mix.
  • Add the tuna, carrot, cucumber, tomato, green onions, chives, and lime zest. Stir to mix.
  • Taste for seasoning.
  • Serve immediately.

500 g raw tuna
120 ml fresh lime juice
80 ml coconut milk (canned, bottled, or fresh, try Fresh Coconut Milk)
1 pinch sea salt
120 ml carrots, shredded
120 ml cucumbers, thinly sliced
2 small vine-ripened tomatoes, coarsely chopped
4 green onions, trimmed and sliced
30 ml fresh chives or 30 ml parsley, minced
10 ml lime zest, grated (thin green outer layer of lime peel)

POISSON CRU ("TAHITIAN SALAD")

Provided by Cheryl Jamison

Categories     Fish     Appetizer     Marinate     No-Cook     Lime     Coconut     Tuna     Hot Pepper     Chill     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 as an appetizer, 4 as a main dish

Number Of Ingredients 10



Poisson Cru (

Steps:

  • Combine in a medium bowl the tuna, lime juice, coconut milk, cucumber, scallions, optional chile and coconut, salt, and pepper. Refrigerate 30 minutes to 1 hour. Mix in the tomato and serve right away.

1 pound very fresh high-grade ahi tuna, diced in neat 1/2-inch cubes
1/2 cup fresh lime juice
1/2 cup coconut milk
1/2 cup diced peeled and seeded cucumber
4 to 5 scallions, green and white portions, split lengthwise and minced
1 fresh hot small green or red chile, seeded and minced, optional
Several tablespoons shredded coconut, optional
3/4 teaspoon salt, or more to taste
Freshly ground pepper
1 medium tomato, seeded and squeezed to eliminate liquid, diced

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