Poisson Cru (Tahitian Raw Fish Salad)

Tahiti''s national dish — raw tuna marinated in lime and dressed with coconut milk.

Ingredients

• 1 lb sushi-grade tuna, cubed
• 1 cup fresh lime juice
• 1/2 cup coconut milk
• 1 cucumber, diced
• 1 tomato, diced
• 1/2 red onion, thinly sliced
• 1 carrot, grated
• Salt
• Fresh cilantro

Method

1. Toss tuna with lime juice and salt. Marinate 10-15 min.

2. Drain most lime juice. Add coconut milk, cucumber, tomato, onion, carrot.

3. Toss gently. Serve chilled, garnished with cilantro.

What You're Practicing

• Poisson cru is the Pacific Island cousin of ceviche and kokoda — all use acid to ''cook'' raw fish.
• The coconut milk rounds out the acidity of the lime, creating a creamy, balanced dish.