Best 4 Poisson Cru With Coconut Milk And Lime Recipes

Poisson cru, also known as Tahitian raw fish, is a traditional Polynesian dish that originated in Tahiti, French Polynesia. It is a refreshing and flavorful dish made with fresh, raw fish marinated in coconut milk and lime juice, and is often served as an appetizer or main course. The fish is typically marinated for several hours or overnight to allow the flavors to meld, and is then served with various accompaniments such as diced tomatoes, cucumbers, onions, and/or peppers. Poisson cru is a unique and delicious dish that is sure to impress your guests, and with the right recipe, it is easy to make at home.

Let's cook with our recipes!

RAW FISH: POISSON CRU

Raw Fish: Poisson Cru image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 11

Ingredients

12 ounces tuna loin, diced
1/2 cup quartered, sliced fresh cucumber
1/2 cup julienned carrots
1/4 cup julienned red pepper
1/4 cup julienned yellow pepper
1/2 cup diced tomato
1/2 cup sliced white onion
1/4 cup chopped chives
Salt
1/4 cup lime juice
1 fresh whole coconut, split and meat grated to equal 2 cups

Steps:

In a large mixing bowl, combine the tuna, cucumber, carrots, peppers, tomato, onion, and chives. Gently toss with hands. Season with the salt and lime juice. In the piece of cheesecloth, add the grated coconut. Then gather up the ends and over the bowl, wring out the milk from the coconut by twisting the cheesecloth tighter and tighter; retain the coconut juice for another recipe (notably Prawns with Vanillla Coconut Sauce, also shown on this show). Gently toss the ingredients in the bowl again and serve immediately.

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

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

Ingredients

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

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.

POISSON CRU

Poisson Cru image

Make and share this Poisson Cru recipe from Food.com.

Provided by sarabear

Categories One Dish Meal

Time 15m

Yield 2 1/2 cups, 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup chopped raw fish (usually tuna)
1/4 cup julienned carrot
1/2 cup julienned cucumber
1/2 cup chopped tomato
1/2 cup coconut milk
1 lime, juice of

Steps:

Combine all ingredients except coconut milk and lime.
Pour enough coconut milk over to get the salad wet, but don't let it swim in liquid.
Squeeze a good amount of lime juice over it and toss.
Note: It tastes just as good after a night in the fridge.
Serve it with dinner, then take the rest to work for lunch the next day.

Nutrition Facts : Calories 164.5, Fat 13.3, SaturatedFat 11.7, Sodium 49.6, Carbohydrate 11.8, Fiber 2.8, Sugar 7.1, Protein 2.8

POISSON CRU ("TAHITIAN SALAD")

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

Ingredients

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

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.

Tips:

Use the freshest fish possible. This will ensure that your poisson cru is of the highest quality.
Cut the fish into very thin slices. This will help it to absorb the flavors of the marinade more easily.
Use a variety of vegetables in your poisson cru. This will add color, flavor, and texture to the dish.
Be careful not to overcook the fish. Poisson cru is best when it is served slightly raw.
Serve poisson cru with a variety of dipping sauces. This will allow your guests to customize their dish to their own taste.

Conclusion:

Poisson cru is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. So next time you are looking for a new and exciting dish to try, give poisson cru a try.