Poisson Cru: Page 42, A Taste of Aloha

Had some lovely sashimi-grade ahi and wanted to try something exotic with it, so we made the traditional Tahitian dish Poisson Cru on page 42 of A Taste of Aloha, under Appetizers and Pupus.  It was delicious!  The ahi was subtly flavored by the lime and coconut marinade and remained crudo inside with a velvety texture, enhanced by the egg garnish, and the peppers, onions, and lettuce made the dish crisp and refreshing.  Although listed as an appetizer for 10-12, it was a lovely light supper for 4, with the added pleasure of feeling quite fancy while we ate it: “Wow, we made Tahitian food!”

A traditional Tahitian way of preparing fish – and a treat for the eyes and the tastebuds!

Poisson Cru

Ingredients:

  • 1 pound fresh Ahi
  • 1/2 quart lightly salted water
  • 1 teaspoon salt
  • 1 cup fresh lime juice
  • 1 (12-ounce) can coconut milk
  • 1 medium tomato, coarsely chooped
  • 1/2 medium onion, coarsely chopped
  • 1 medium red bell pepper, thinly sliced
  • 1/2 bunch parsley
  • salt and pepper to taste
  • 4-5 drops Tabasco
  • lettuce leaves
  • Garnish: 2 hard cooked eggs, chopped
Cut fish across the grain into bite-sized pieces.  Soak fish in salted water for 15 minutes.  Drain well.  Sprinkle fish with salt and add lime juice.  Soak for 10 minutes.  Knead and mix well.  Drain off 3/4 of the juice.  Add coconut milk, tomato, onion, red pepper, parsley, salt, pepper and Tabasco.  Marinate for 30 minutes.  Serve on a bed of lettuce.  Garnish with chopped egg.  Serve with toothpicks.

Serves 10-12.

Buy the cookbook at www.juniorleagueofhonolulu.org (click the eStore tab).  All proceeds go to support our charitable work in Honolulu, Hawai’i.

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