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!
- 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
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