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Tahitian Recipe: Poisson Cru

If you sail with Paul Gauguin Cruises on the m/s Paul Gauguin, you can enjoy a culinary demonstration of this traditional Tahitian dish on their private islet of Motu Mahana in Taha’a. The demonstration is led by the Tahitian hostesses Les Gauguines. Here’s a recipe for this local favorite.

Poisson Cru
(serves 4)

• 1 ¾ pounds fresh tuna or similar fish (sashimi-grade tuna is best), cut into small cubes or thin strips
• 4 fresh limes
• ½ cucumber, peeled and cubed
• 1 tomato, seeded and diced
• 1 carrot, grated
• 1 medium onion, coarsely chopped
• 2 spring onions, finely chopped
• salt and pepper
• 4 Tbsp. fresh coconut milk
• lettuce leaves

Wash the fish thoroughly and dry it with a paper towel. Place the fish in a small bowl and squeeze the limes directly over it. Let marinate in the lime juice for 5 minutes. Spoon out half of the juice and add the cucumber, tomato, carrot, and onions. Add salt and pepper to taste. Just before serving, add the coconut milk and mix well.

To Serve:
Arrange lettuce leaves on individual salad plates or bowls. Place a mound of Poisson Cru in the center of the leaves. Another great way to serve this dish is on a half of a coconut shell.


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