Best 2 Poisson Cru Or Eia Ota Tahitian Lime Marinated Tuna Recipes

**Dive into the Delights of Poisson Cru (Eia Ota) and Tahitian Lime-Marinated Tuna: A Culinary Journey to Polynesia**

Embark on a tantalizing culinary adventure with Poisson Cru (Eia Ota), a traditional Tahitian dish that embodies the vibrant flavors of Polynesia. This delectable dish showcases the harmonious blend of fresh tuna marinated in a zesty lime-based sauce, complemented by an array of aromatic ingredients. Discover the secrets behind this iconic dish with two captivating recipes: the classic Poisson Cru and the modern interpretation of Tahitian Lime-Marinated Tuna. Immerse yourself in the vibrant culture and flavors of Tahiti as you recreate these culinary masterpieces in your own kitchen.

Let's cook with our recipes!

POISSON CRU OR E'IA OTA (TAHITIAN LIME-MARINATED TUNA)

Poisson Cru or E'ia Ota (Tahitian Lime-Marinated Tuna) image

If you like sushi, you will love this! This famous Tahitian dish is similar to Latin ceviche or Hawaiian poke. It differs primarily in the addition of coconut milk, which softens its flavor. Poisson cru only marinates very briefly so the lime juice doesn't have time to "cook" the inside of the fish. The Tahitian name for poisson cru is e'ia ota. The same dish is called oka i'a in Samoa. I included the resting time in the prep time. Enjoy!

Provided by Nif_H

Categories Tuna

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 pounts highest-quality fresh ahi tuna, cut into 1/2-inch cubes
1/2 cup lime juice
1/4 cup coconut milk
1 small cucumber, peeled, seeded, cut into 1/2-inch cubes
1 tomatoes, seeded and diced
3 -4 green onions, chopped
sea salt
fresh ground pepper

Steps:

Mix all the ingredients together in a large, non-reactive bowl and set aside to marinate for 10 to 20 minutes.
Drain excess liquid and adjust seasoning. Garnish with some freshly chopped green onions and serve in a decorate bowl or large clam shell.
NOTES: Make sure to use very fresh, high-quality fish for this dish. Such fish is often marked "sushi grade" in the market. Use other fish - halibut, snapper, swordfish - if you like.
Other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic.
Sometimes a pinch of sugar is added to take the edge off the acidity.

TAHITIAN TUNA (POISSON CRU)

Tahitian Tuna (Poisson Cru) image

Serves 16 or more(for appetizers) Serves 8-10 (for a main course) My husband and I went to French Polynesia and this was a base dish at many meals. We never had a recipe for this but we paid attention when it was being made. As a result of having this dish my husband learned how to open fresh coconuts with a stick and a rock. Tip: If you do not want to go to all of the trouble of shredding a fresh coconut use the store bought can of coconut milk (make sure you shake well before adding to the tuna). You will only need about 1/2 to 3/4 of a can of coconut milk.

Provided by Kianya

Categories Tuna

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

2 1/4 lbs tuna, cut into bites sized cubes
8 limes, cut in half
2 tomatoes, coarsely diced
1 small red onion, thinly sliced
1 small cucumber, thinly sliced
1 coconut, opened meat taken out and shredded
1 dash salt

Steps:

Place tuna cubes into a large bowl and sprinkle with salt. Take the limes squeeze them over the tuna (make sure no seeds end up in the bowl).
After add all of the juice from the 8 limes, stir the tuna until it is coated with the juice.
Allow the tuna/ lime mixture to cook/ cure for about 5 minutes. (The lime juice actually begins to 'cook' the tuna).
After the mixture has 'cooked' add the diced tomatoes, red onion and cucumber to the bowl and mix well.
Take the freshly shredded coconut and place in cheesecloth, squeeze the coconut over the tuna (this is the coconut cream).
Mix the tuna, vegetable, cream mixture refrigerate until ready to serve.

Tips:

For the freshest Poisson Cru, choose sashimi-grade tuna that is firm to the touch and has a vibrant red color.
Use ripe tomatoes and cucumbers for the best flavor. If you can, use heirloom tomatoes for their rich, sweet taste.
If you don't have access to fresh Tahitian limes, you can use regular limes or lemons. However, Tahitian limes have a unique floral flavor that really makes this dish special.
Be careful not to over-marinate the tuna. 15-30 minutes is all it needs to absorb the flavors of the marinade.
Serve Poisson Cru immediately after it is made. It is best enjoyed fresh.

Conclusion:

Poisson Cru is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, tangy, or mild, Poisson Cru is sure to please. So next time you're looking for a light and healthy meal, give Poisson Cru a try. You won't be disappointed!