Polynesian Cerviche Recipes

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POISSON CRU (TAHITIAN CEVICHE)



Poisson Cru (Tahitian Ceviche) image

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

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)

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

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