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Poisson Cru ("Tahitian Salad")

By Cheryl Jamison and Bill Jamison

3.8

(2)

Recipe information

  • Yield

    Serves 6 as an appetizer, 4 as a main dish

Ingredients

1 pound very fresh high-grade ahi tuna, diced in neat 1/2-inch cubes
1/2 cup fresh lime juice
1/2 cup coconut milk
1/2 cup diced peeled and seeded cucumber
4 to 5 scallions, green and white portions, split lengthwise and minced
1 fresh hot small green or red chile, seeded and minced, optional
Several tablespoons shredded coconut, optional
3/4 teaspoon salt, or more to taste
Freshly ground pepper
1 medium tomato, seeded and squeezed to eliminate liquid, diced

Preparation

  1. 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.

Excerpted from Around the World in 80 Dinners: The Ultimate Culinary Adventure © 2008 by Cheryl and Bill Jamison. Reprinted with permission by William Morrow. All rights reserved.
TagsCevicheTunaFishSeafoodCoconut MilkLimeCitrusFruitCucumberVegetableStarterDinnerDairy FreeGluten FreeNut FreeEasyNo-CookCookbooks
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