Poisson Cru

Introduction to Poisson Cru

Poisson Cru is a traditional Tahitian dish that beautifully encapsulates the flavors of the Pacific Islands. Also known as "E'ia Ota", this dish is the Polynesian version of ceviche and is highly loved among locals and visitors alike. Its main ingredient is raw fish, typically tuna, which is marinated in lime juice and combined with fresh vegetables and coconut milk. Poisson Cru translates to "raw fish" in French, and it truly reflects the essence of simplicity and freshness in cuisine.

The dish has its roots deeply embedded in the rich culture of Tahiti and the recipe has been passed down through generations. Islanders rely heavily on the ocean, not just as a source of food but as a part of their cultural identity, which is why fish is a staple in their diet. The use of coconut milk and lime juice in Poisson Cru is also a testament to the harmony with which Tahitians live with nature, utilizing local resources to create nutritious and delicious meals.

Ingredients

• Tuna - 500 grams of fresh raw tuna filet
• Lime Juice - Juice of 4 limes
• Coconut Milk - 1 cup
• Cucumber - 1 medium-sized, thinly sliced
• Tomato - 2 small, diced
• Carrot - 1, grated
• Spring Onions - 2 stalks, finely sliced
• Green Bell Pepper - 1/2, diced
• Salt - to taste
• Black Pepper - to taste

Preparation Guide

Step 1: Preparing the Fish

Begin by rinsing the tuna in cold water and patting it dry with paper towels. Cut the tuna into small cubes, about 1-2 centimeters in size. Ensure the pieces are uniform for consistent marination. Proper cutting helps in better absorption of the lime juice, which gently "cooks" the fish.

Step 2: Marinating the Fish

In a medium bowl, combine the tuna cubes and lime juice. Stir gently to make sure each piece of fish is well coated with the juice. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 15-20 minutes. This allows the acidity of the lime to lightly cure the fish, giving it a tender texture and a zesty taste.

Step 3: Preparing the Vegetables

While the fish is marinating, prepare the cucumber, tomato, carrot, spring onions, and green bell pepper. Slice, dice, and grate the vegetables as specified. This not only enhances the texture but also adds vibrant colors to the dish, making it visually appealing.

Step 4: Combining Ingredients

Remove the fish from the refrigerator. Drain the excess lime juice from the marinated fish into a separate bowl—you may use some of this juice later for additional flavor if desired. To the bowl of tuna, add the prepared vegetables along with the coconut milk. Stir gently to combine, ensuring that the coconut milk coats all the ingredients evenly. Season with salt and black pepper to taste.

Step 5: Final Touches

Let the completed mixture rest for about 10 minutes in the refrigerator. This resting period allows all the flavors to meld together. This is also a perfect time to set your cooking timer for a prompt serving.

How to Enjoy Poisson Cru

Poisson Cru is best enjoyed when fresh. Serve it cold, traditionally in coconut husks or small bowls, as part of a light lunch or as an exquisite appetizer. This dish pairs beautifully with a chilled glass of white wine or a refreshing tropical beverage. Its fresh flavors will transport you to a sunny Tahitian beach.

Not only is Poisson Cru a delight to the palate, but it's also symbolic of a rich culinary heritage that respects the harmony between land and sea. Enjoy this dish with warm family gatherings, and let the conversation flow as freely as the Tahitian breeze.