Poisson cru is translated as "raw fish" in French. Generally considered the national dish of Tahiti and the islands of French Polynesia. However, with a coconut milk base, it is similar to but distinctly different from Latin ceviche or Hawaiian poke.
Poisson Cru is made with the freshest of ingredients as found in the islands of Tahiti. While most commonly made with raw tuna, it can be prepared with any sushi-grade fish. To spice it up, we included a dash of Alaskan Bullwhip Kelp & Piri Piri hot sauce.
- Total: 20 mins
- Prep: 20 mins
- Cook: 0 mins
- Chill: 5-20 mins
- Yield: 4 cups (4 servings)
- 4 Portions Baja Kanpachi portions (2 bags, ~24 ounces)
- 1/2 cucumber (3.5 ounces)
- 1 tomato (1.75 ounces)
- 1 large onion (2.8 ounces)
- 8 limes (juiced)
- 1 glass of coconut milk (12 ounces)
- Salt and black pepper to taste
- 4-6 dashes of Bullwhip hot sauce to taste
- Pat dry the Kanpachi filets. Slice the Kanpachi into 1/2-inch cubes and place in a large salad bowl.
- Squeeze the limes and pour the juice over the fish. Mix well and chill for 5 minutes (for rare) to 20 minutes (well done) in the refrigerator.
- Cut onion into thin slices, cut the tomato into small cubes, remove seeds from cucumber and cut into thin half-moons.
- Drain some of the lime juice, add the vegetables and season with salt and pepper.
- Five minutes before serving, add the coconut milk and Bullwhip hot sauce.
coconut shell. Serve chilled.