By D Heiderstadt. Hawaii Travel Expert
Poisson cru is translanted as "raw fish" in French. In Tahitian it's known as "ia ota (ee-ah oh-tah)." It's generally considered the nation's dish of Tahiti and also the islands of French Polynesia. It's similar, but clearly not the same as Latin ceviche or Hawaiian poke. Exactly the same dish is known as "oka i'a" in Samoa.
Poisson cru is made from the freshest of ingredients as based in the islands of Tahiti. Some generally created using raw fresh tuna it is also prepared with plenty of other fish for example crab ("ota pa'a/paka"), eel ("ota pusi"), lobster ("ota ula"), mussels ("ota pipi/maso"), octopus/squid ("ota fe'e/feke"), prawns ("ota ulavai"), and ocean urchin ("ota vana/tuitui"). If none of individuals can be found you may make it with jack fish, halibut, salmon or snapper.
Important, however, would be that the fish is fresh and free from bacteria. In a few areas around the globe the raw fish is frozen for any couple of days to kill any bacteria before use.
In Tahiti, however, the dish is usually created using raw tuna and diced vegetables drenched in coconut milk and marinated briefly with lime juice. It are available in most restaurants through the islands.
Eating poisson cru is among our picks for that Top Things you can do in Tahiti. You'll savor it on your visit and crave it whenever you mind home. Fortunately, it is simple to allow it to be yourself.
Ingredients
- 1.75 pounds of fresh sushi-grade tuna
- ½ a cucumber (3.5 ounces)
- 1 tomato (1.75 ounces)
- 1 eco-friendly pepper
- 1 large onion (2.8 ounces)
- Juice from 8 limes
- 1 glass of coconut milk
- Pepper and salt
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Preparation
- Dice the fish into -inch cubes, rinse with freshwater, drain and put inside a large salad bowl. Some recipes require a little salt within the water, however this is optional and dependent on taste.
- Squeeze the limes and pour the juice within the fish, mix well and chill fifteen to twenty minutes in refrigerator.
- Cut onion and eco-friendly pepper into thin slices, cut tomato into small cubes, remove seeds from cucumber and reduce thin half moons.
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- Drain a few of the lime juice, add some vegetables and season with pepper and salt.
- 5 minutes before serving, add some coconut milk.
- Present on the bed of lettuce, on individual plates or, better still, inside a coconut covering! Serve chilled.
About the writer
D Heiderstadt is really a New You are able to City–based freelance travel author and editor that has spent her existence going after her two primary passions: writing and going through the world.