Best 5 Papeete Ia Ota Tahitian Fish Salad Recipes

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Tahitian Fish Salad image

This is similar to a ceviche in that the fish is "cooked" in citrus juice. But this version is combined with shredded vegetables and covered with coconut milk. It can be served with coconut rice and is garnished with boiled egg and green onions.

Provided by threeovens

Categories     Polynesian

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

3 lbs fish fillets (try tuna or firm white fish)
20 limes
2 carrots
1 cucumber
2 tomatoes
green onion
1 hard-cooked egg
20 ounces coconut milk (1 or two cans or enough to cover fish)
1 -2 hot chili pepper
kosher salt & freshly ground black pepper


  • Dice the fish fillets and soak a few minutes in salted water; drain off the water and pat dry.
  • Place fish in a bowl and cover with fresh lime juice, just enough to cover; let sit until the flesh is white on the outside and slightly pink on the inside (stirring from time to time), about 20 minutes.
  • Meanwhile, grate carrots and cucumbers, finely chop tomatoes, and chop green onions.
  • Rinse the fish in cold water (2 to 3 seconds under the tap), then drain and pat dry.
  • Cover fish with coconut milk and add vegetables.
  • Mix and season with salt and pepper.
  • Push egg through a sieve or a food mill and sprinkle on top of salad along with chopped green onions.
  • Serve with coconut flavored rice, if desired.

Nutrition Facts : Calories 265.2, Fat 11.8, SaturatedFat 9.3, Cholesterol 77.9, Sodium 110.8, Carbohydrate 16.2, Fiber 3.8, Sugar 3.6, Protein 28.6


Papeete I'a Ota (Tahitian Fish Salad) image

Provided by Craig Claiborne

Categories     salads and dressings, appetizer

Time 1h45m

Yield Six servings

Number Of Ingredients 7

1 1/2 pounds skinless, boneless fresh salmon fillets
1 3/4 cups freshly squeezed lime juice (approximately 14 limes)
3/4 cup coconut milk (see note and recipe)
Salt to taste, if desired
Freshly ground white pepper to taste
1 cup thinly sliced onions
1 1/2 teaspoons finely minced garlic


  • Cut the salmon into one-inch, or slightly smaller, cubes. Put the cubes in a mixing bowl and add the lime juice. Refrigerate for at least one and one-half hours.
  • Drain the salmon and return the cubes to the bowl. Add the coconut milk, salt, pepper, onions and garlic. Stir to blend.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 9 grams, Sodium 541 milligrams, Sugar 2 grams


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

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

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


  • 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.


Tahitian Fruit Salad image

If you're tired of the same old fruit salad, try this tropical version featuring pineapple, papaya, oranges, mango and more!-Doty Emory, Jasper, Georgia

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 17

1 fresh pineapple, peeled and cubed
1 medium mango, peeled and cubed
1 medium papaya, peeled, seeded and cubed
3 large navel oranges, peeled and sectioned
2 cups halved fresh strawberries
4 medium kiwifruit, peeled and sliced
2 medium ripe bananas, peeled and sliced
1 cup green grapes, halved
1/2 cup sweetened shredded coconut
1/4 cup lemon juice
3 teaspoons vanilla extract
1 teaspoon honey
1 package (8 ounces) cream cheese, softened
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1/2 cup chopped pistachios


  • In a large bowl, combine the first nine ingredients. In a small bowl, whisk the lemon juice, vanilla and honey. Pour over fruit; toss to coat. Cover and refrigerate for at least 30 minutes., Just before serving, in a small bowl, combine the cream cheese, marshmallow creme and vanilla; stir in pistachios. Serve with fruit salad.

Nutrition Facts : Calories 289 calories, Fat 11g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 105mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 5g fiber), Protein 4g protein.


Poisson Cru (

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

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


  • 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.


  • Use fresh, high-quality fish for the best flavor.
  • Choose a firm-fleshed fish, such as tuna, salmon, or mahi-mahi.
  • Cut the fish into small pieces for even cooking.
  • Marinate the fish in citrus juice and herbs to add flavor.
  • Cook the fish gently over medium heat to prevent overcooking.
  • Serve the fish salad chilled or at room temperature.
  • Garnish the fish salad with fresh herbs, vegetables, and a squeeze of lime juice.


Tahitian fish salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its vibrant flavors and refreshing ingredients, Tahitian fish salad is a dish that is sure to please everyone at the table. Try it out and let us know how it tastes!

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