Best 3 Poisson Cru With Coconut Milk And Lime Recipes
Indulge in the tantalizing flavors of Poisson Cru, a refreshing and zesty Tahitian dish that embodies the spirit of the islands. This delectable raw fish salad is a symphony of flavors, textures, and colors, featuring succulent pieces of raw fish marinated in a vibrant coconut milk and lime dressing. The tangy citrus notes of lime complement the creamy richness of coconut milk, while hints of ginger, garlic, and shallots add depth and complexity to the marinade. Served chilled, Poisson Cru is often accompanied by a medley of crisp vegetables like cucumber, carrots, and bell peppers, offering a delightful contrast to the soft fish and creamy sauce. With variations that include different types of fish, vegetables, and additional seasonings, this Tahitian treasure is a true culinary journey that showcases the diverse flavors of the South Pacific.
**Recipes Included:**
1. **Classic Poisson Cru:** Experience the authentic taste of Poisson Cru with this traditional recipe. Fresh tuna or mahi-mahi is marinated in a zesty blend of coconut milk, lime juice, ginger, garlic, and shallots, creating a harmonious balance of flavors.
2. **Spicy Poisson Cru:** Elevate the heat with this fiery rendition of Poisson Cru. A generous amount of chili peppers and a dash of cayenne pepper infuse the marinade with a spicy kick, sure to ignite your taste buds.
3. **Vegetarian Poisson Cru:** Delight in the vibrant flavors of Poisson Cru without the fish. This vegetarian version substitutes tofu for the fish, offering a protein-packed alternative that is equally satisfying and flavorful.
4. **Poisson Cru with Avocado:** Indulge in the creamy richness of avocado in this unique variation of Poisson Cru. Chunks of ripe avocado add a velvety texture and a touch of sweetness, making this dish a perfect blend of flavors and textures.
POISSON CRU WITH COCONUT MILK AND LIME
Steps:
- In a bowl, combine the tuna, lemon juice and some salt and let marinate for 5 minutes. Drain the lemon juice and add the coconut milk, carrots, cucumbers and tomatoes to the bowl. Mix together and add salt and pepper to taste. Serve in a bowl (or half fresh coconut shell if possible) add the scallions on top.
POISSON CRU ("TAHITIAN SALAD")
Provided by Cheryl Jamison
Categories Fish Appetizer Marinate No-Cook Lime Coconut Tuna Hot Pepper Chill Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as an appetizer, 4 as a main dish
Number Of Ingredients 10
Steps:
- Combine in a medium bowl the tuna, lime juice, coconut milk, cucumber, scallions, optional chile and coconut, salt, and pepper. Refrigerate 30 minutes to 1 hour. Mix in the tomato and serve right away.
POISSON CRU OR E'IA OTA (TAHITIAN LIME-MARINATED TUNA)
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
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.
Tips:
- Use the freshest fish possible. This will ensure that your poisson cru is flavorful and delicious.
- Cut the fish into very thin slices. This will help it to absorb the marinade more easily.
- Choose a good quality coconut milk. This will make a big difference in the flavor of your dish.
- Be careful not to overcook the poisson cru. It should be cooked just until the fish is opaque.
- Serve the poisson cru immediately. It is best enjoyed fresh.
Conclusion:
Poisson cru is a delicious and refreshing 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 or mild, with or without vegetables, poisson cru is sure to please everyone at your table. So next time you are looking for a new and exciting way to enjoy fish, give poisson cru a try. You won't be disappointed!
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