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The mediterranean ecookbook

Tahiti tuna ceviche

the national dish of Tahiti, called "poisson cru",is similar to Latin ceviche or Hawaiian poke,the dish is made of raw fish marinated in lime or lemon juice, coconut milk and seasonings and sometimes served as a snack or appetizer. Poisson cru is made with the freshest of ingredients as found in the islands of Tahiti. Most commonly made with raw fresh tuna.
Prep Time 20 minutes minutes
Cook Time 0 minutes minutes
Servings 6 minutes

Ingredients

  • For the Tahiti tuna ceviche:

  • 1 3/4 pounds fresh sushi-grade tuna
    8 limes, juiced
    1/4 cup drizzled rice wine vinegar
    1 tbsp sriracha sauce
    1 tsp peeled/grated ginger
    1 small white onion
    1 medium green bell pepper
    1 tomato
    1/2 medium cucumber
    Kosher salt, to taste
    Freshly ground black pepper, to taste
    1 cup coconut milk

    • Directions

    • Dice the fish into 1/2-inch cubes, rinse with fresh water, drain, and place in a large nonreactive salad bowl.

      Squeeze the limes and pour the juice over the fish. Add the rice wine vinegar, sriracha sauce and ginger. Mix well and chill 15 to 20 minutes in the refrigerator.

      Cut onion and green pepper into thin slices, and cut tomato into small cubes. Remove seeds from cucumber and cut into thin half-moons.
      onions, tomatoes, peppers and cucumbers in bowls

      Drain some of the lime juice, add the vegetables and season with salt and pepper.
      Five minutes before serving, add the coconut milk. Serve chilled.
      Tip
      you can substitute tuna with jackfish, halibut, salmon, or snapper.

    Find it online:

    https://pageturnercookbooks.com/mediterranean