Poisson Cru #EattheWorld

Tender delicious chunks of Sushi grade tuna tossed with tomatoes and cucumbers and dressed with coconut and lime.  An amazing appetizer or first course with very little work.

We are traveling to French Polynesia as we Eat the World......

Evelyne invited us to travel virtually with her to French Polynesia for this month's Eat the World Challenge.  I found inspiration for my recipe in Tahiti.

Check out all the wonderful French Polynesian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

•  A Day in the Life on the Farm: Poisson Cru 
• Culinary Cam: Dreaming of the Tropics with Chevrettes à la Vanille et Coco, Poisson Crû, and More 
• Amy’s Cooking Adventures: Vanilla Bean Lemonade 
• Sneha’s Recipe: Poulet Fafa

Poisson Cru is French for Raw Fish and that exactly describes this dish.  It most commonly uses fresh tuna as the base but can also be made with crab, scallops and shrimp.  Like Ceviche or Poke the seafood is "cooked" in citrus juices.  What makes Poisson Cru different is that it also contains coconut milk much like the Fijian Kokoda that I shared with you in the past.

I served this up as part of an appetizer buffet with crackers however it would also make a nice first course of fish course for an elegant dinner party served on top of a butter lettuce leaf.

Appetizers, First Courses, Fish, Seafood, Tuna

Appetizer, First Course, Fish

French Polynesian

Yield: 6-8 appetizer servings

Author: Wendy Klik

Poisson Cru

Tender delicious chunks of Sushi grade tuna tossed with tomatoes and cucumbers and dressed with coconut and lime. An amazing appetizer or first course with very little work.

Prep time: 5 MinTotal time: 5 Min

Ingredients

• 1 sushi grade ahi tuna steak, cut into small dice
• salt
• 2 tomatoes, seeded and diced
• 1/2 English cucumber, cut into small dice
• 3-4 scallions, white and light green parts, sliced
• handful of parsley, chopped
• Juice of 2 limes
• 1 can coconut milk
• salt and pepper, to taste

Instructions

1. Place the tuna into a small bowl. Sprinkle with salt and cover with water. Set aside while you prep remaining vegetables.
2. Toss together the tomatoes, cucumber, scallions and parsley. Season with salt and pepper then toss with the lime juice.
3. Drain the fish and pat dry with a paper towel. Add the fish to the vegetables and toss to coat with the lime juice.
4. Pour desired amount of coconut milk over the ingredients. Toss again and serve immediately.

Nutrition Facts

Calories

210.24

Fat (grams)

17.39 g

Sat. Fat (grams)

14.45 g

Carbs (grams)

7.58 g

Fiber (grams)

2.32 g

Net carbs

5.26 g

Sugar (grams)

4.06 g

Protein (grams)

8.85 g

Sodium (milligrams)

89.89 mg

Cholesterol (grams)

10.77 mg

calories per loaf.

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