Poisson Cru (Wallisian Raw Fish Salad) is a traditional Wallisian and Futunan recipe for a classic salad of lime-cured tuna with cucumber, tomato and red onion in a coconut milk base. The full recipe is presented here and I hope you enjoy this classic Wallisian and Futunan version of: Wallisian Raw Fish Salad (Poisson Cru).
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I’a ota ha’ari (Poisson Cru) is the quintessential Tahitian (and French Polynesian) dish showcasing the island’s love for fresh seafood. This raw fish salad combines diced raw tuna marinated in zesty lime juice with creamy coconut milk, creating a refreshing and light starter.
Ingredients:
500g fresh tuna, cubed
250ml freshly squeezed lime juice
250ml coconut milk
1 small cucumber, peeled and diced
2 medium tomatoes, diced
1 small red onion, finely chopped
1 tbsp sea salt
Freshly-ground black pepper, to taste
Method:
Place the cubed tuna in a non-reactive bowl. Pour over the lime juice and season with the sea salt. Toss the fish pieces to coat in the lime then cover and set aside in the refrigerator to chill and cure for about 20 minutes, or until the fish turns opaque.
After this time, transfer the fish pieces to a serving dish and gently fold in the cucumber, tomatoes, and red onion.
Finish by pouring in the coconut milk then stir gently to coat. Season to taste with freshly-ground black pepper.
Present immediately in a coconut shell bowl or chilled dish to maintain freshness.
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