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 forpoisson cru is e’ia ota. The same dish is called oka i’a in Samoa.
Poisson Cru, or E’ia Ota
Course: Fish and SeafoodCuisine: Tahiti4 to 6
servingsThis famous Tahitian dish is similar to Latin ceviche or Hawaiian poke. It differs primarily in the addition of coconut milk, which softens its flavor.
Ingredients
Highest-quality ahi tuna, cut into 1/2-inch cubes — 1 1/2 pounds
Lime juice — 1/2 cup
Coconut milk — 1/4 cup
Cucumber, peeled, seeded, cut into 1/2-inch cubes — 1 small
Tomato, seeded and diced — 1
Scallions, chopped — 3 or 4
Kosher or sea salt — big pinch
Fresh ground pepper — pinch
Directions
- 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 scallions and serve in a decorative bowl or large clam shell.
Poisson Cru Notes and Variations
- Fish: 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 dish’s acidity.
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