Tahitian Marinated Fish Salad

Name: Tahitian Marinated Fish Salad
Cuisine: Polynesia
Ingredients: 2 pounds of fresh tuna (substitutions include mahi mahi, bonito, halibut, etc.), cut into 1-inch cubes; 2 pounds of fresh tuna (substitutions include mahi mahi, bonito, halibut, etc.), cut into 1-inch cubes; 2 pounds of fresh tuna (substitutions include mahi mahi, bonito, halibut, etc.), cut into 1-inch cubes; 2 pounds of fresh tuna (substitutions include mahi mahi, bonito, halibut, etc.), cut into 1-inch cubes; 1½ cups of freshly squeezed lime juice (8-10 large limes); 1½ cups of freshly squeezed lime juice (8-10 large limes); 4 green onions, both white and green, coarsely chopped; 2 medium tomatoes, seeded and diced; 2 small carrots, grated; 1 small, hothouse (English) cucumber, thinly sliced into disks; 1½ teaspoons of sea salt; ½ teaspoon of white pepper; ½ packed cup of parsley, minced (plus a few full sprigs for decoration); 1 cup of coconut cream

Poisson Crû

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

There is something especially South Seas about this (usually) snow-white, creamy collation of fresh fish and citrus juice—particularly when it is served in a giant clam shell set amid green leaves by a palm-lined lagoon. Tuck a scarlet hibiscus behind your ear (this is gender neutral) and you step directly into a Gauguin painting.

This is the Poisson Crû I ate in Moorea, one of the Windward Group (Îles du Vent) in French Polynesia, about 20 km northwest of Tahiti.

Ingredients

Fish course
Gluten-free
Pescatarian

Ingredients

Method