Poisson Cru (Tahitian Ceviche)

Name: Poisson Cru (Tahitian Ceviche)
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Yield: 2
Ingredients: 2 Sushi grade tuna fillets; 5 Limes; 1/2 cup Chopped tomatoes; 1/2 cup Diced bell pepper; 1/2 cup Diced cucumber, seeds removed; 1 Diced jalapeno; 1/4 cup Diced onion (red or white); 1 can Coconut milk-light or fresh

Rachel Egan June 7, 2021 0 Comments

Jump To Recipe Print Recipe

Print Recipe

Poisson Cru (Tahitian Ceviche)

Author: Rachel Egan Cuisine: Polynesia

Difficulty: Beginner Prep Time 5 mins Cook Time 9 mins Total Time 14 mins

Servings: 2

Description

This easy ceviche comes together quickly and has a rich flavor.

Ingredients

Servings

2 Sushi grade tuna fillets
5 Limes
¹⁄₂ cup Chopped tomatoes (1-2 tomatoes)
¹⁄₂ cup Diced bell pepper (About 1 pepper)
¹⁄₂ cup Diced cucumber, seeds removed (About half a cucumber)
1 Diced jalapeno
¹⁄₄ cup Diced onion (red or white)
1 can Coconut milk-light or fresh

Instructions

Making the ceviche
1. A. Optional step: If you cannot find sushi-grade Tuna, I recommend searing it over high heat on both sides. Then, set aside to cool. Once cooled, cut into small cubes and follow step 2. 1. B. Using a clean knife and board, cut the tuna into small pieces.
2. Using the juice of 3-4 limes, cover the tuna with lime juice and a sprinkle of salt, and let marinate for 10 minutes. This "cooks" the fish.
3. While the fish is cooking, prep the veggies and stir in with the coconut milk. Salt to taste.
4. Add the marinated fish and voila, ceviche! I like to top with a little more lime.
5. Another option, pickle the onion and jalapeno, it adds a nice flavor to the dish.

Keywords: ceviche, Polynesia, Tahiti

Recipe Card powered by

Poisson Cru (Tahitian Ceviche)

Poisson Cru (Tahitian Ceviche)

Description

Ingredients

Instructions

Making the ceviche

Leave a Reply Cancel reply

Log In