Poisson Cru

As if you needed another reason to go to Tahiti, this local Tahitian dish is a type of ceviche, made with raw fish, lime, vegetables, and coconut milk. Every corner store and restaurant sells it, and it can be made in any number of variations. There’s lots of chopping involved, but no cooking.  

This is a class recipe with the most commonly used ingredients. Each time you make it, you can experiment with your own mix of seasonings.  


2/3 cup coconut milk or cream

½ cup fresh lime juice

1 red onion, finely diced

1 large tomato, seeded and diced

1 small cucumber, peeled, seeded and finely diced

2 carrots, finely diced

1 teaspoon grated lime zest

1 teaspoon sea salt

2 pound sushi-grade ahi tuna, cut into ½ inch cubes


In a large glass bowl, combine the milk or cream, lime juice, onion, tomato, cucumber, carrots, lime zest, and salt.  Add the tuna and let marinate for 15 minutes. Drain the excess liquid, transfer to 4 plates and serve.

Makes 4 servings.

Do you have a version of Poisson Cru to recommend?  Add your variations in the comments below.

For more XPT recipes, go here.

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