November 22nd, 2024
Recipes
Poisson Cru (E'ia Ota)
Valentina P
- Difficulty
•
- Time 15"
This marinated raw tuna dish must be the most popular and iconic dish from my trip to French Polynesia. The literal translation from French mean "raw fish", which is exactly what it is: raw tuna briefly marinated in lime juice and coconut milk. Variations include adding cucumbers, onions, or even grated carrots - but this celery version I once enjoyed is my favorite. The pop of crunch alongside plenty of scallions and creamy coconut milk is superb.
How To MakeDiet Type: Low-carb
Shopping List
- 8 ounces sushi-grade ahi tuna
- 3/4 cup light coconut milk (Note 1)
- 1 cup celery stalks, sliced (about 2 small stalks)
- 1 cup roma tomato, diced (about 2 tomatoes)
- 3 scallions, roughly chopped
- 4 tablespoons lime juice
- 1/4 + 1/8 teaspoon salt
Instructions
- Step 1: Dice the tuna into 1/2 to 1 inch pieces. Slice the celery and dice the tomatoes, discarding any excess tomato liquid.
- Step 2: Stir together all of the ingredients in a bowl and let sit for several minutes for the flavors to meld.
- Serve: Enjoy immediately. This meal is especially great alongside a bowl of fluffy white rice or french fries.
Recipe Notes
Note 1: To make this recipe more authentic, prepare your own coconut milk using fresh coconut. To do so, open a fresh coconut (reserve the coconut water for smoothies) and grate the soft coconut meat. Place the grated coconut into a cheesecloth and firmly squeeze the bag to strain the liquid from the coconut. This method does not work well with older, hard coconuts.
Nutrition
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Poisson Cru (E’ia Ota)
PT15M 8 ounces sushi-grade ahi tuna 3/4 cup light coconut milk (Note 1) 1 cup celery stalks, sliced (about 2 small stalks) 1 cup roma tomato, diced (about 2 tomatoes) 3 scallions, roughly chopped 4 tablespoons lime juice 1/4 + 1/8 teaspoon salt Gluten Free Paleo Low-Carb 3 Servings
Ingredients:
