They left out Tahitian Poisson Cru.
Poisson Cru
• 1.5 pounds raw, skinless Tombo/Albacore/Thon Rouge Tuna, cubed to about 1"
• Juice of 6-8 limes
• 12-14 oz.fresh or canned unsweetened coconut milk
• 1 cucumber, seeded, then halved and cut into 1/4" thick half moons
• Tomatoes (15 cherry tomatoes halved or 3-4 Romas seeded and chopped coarsely
• 1/2 of a sweet (Maui, Walla Walla) or red onion, sliced thinly
• 2 carrots, grated or sliced very thinly
• Green bell pepper, chopped
• Celery stalks per taste, sliced on the bias
• Parsley per taste, chopped
• Green onions, 1 bunch, chopped
• Black pepper to taste
• Salt (some with the fish and lime juice and more later after, mixed to taste
• Optional: red pepper flakes
In a large non-reactive bowl, stir together the tuna. lime juice, ¼ cup of the coconut milk, and some salt. Let the mix marinate for the 1/2 hour or so it takes to prep the rest of the ingredients. Turn the mix a few times to make sure all the fish gets “cooked” by the lime juice. Note: For a drier finished dish, drain off juice at this point.
Add all the rest of the ingredients, and mix well. Adjust salt and pepper. You can serve it right away, but I prefer for everything to macerate together for at least 15 minutes.
Keeps well for most tastes, refrigerated and covered, for about a day.
