Ah, see, every palate learns!
You might try a poisson cru. What I do now is…
- 1.5 Lbs Tombo/Albacore/Thon Rouge Tuna Cut into 1" cubes (perhaps a little larger) Rinse fish before chopping
- 5 or 6 limes, juiced
- 1 to 2 Cucumbers, seeded and then cut into 1/4" thick half moons
- Tomatoes (15? cherry tomatoes cut in half, or 3-4 Roma Tomatoes seeded and chopped large
- 1/2 a Sweet Onion (Maui, Walla Walla) or Red onion sliced thin
- 2 or 3 carrots grated or sliced with wavey peeler
- Green Bell pepper chopped
- 2 or 3 Celery stalks (sliced on the bias)
- Parsley Chopped
- Green Onions , 1 bunch
- Pepper
- Salt (some with the fish and lime juice and more later after mixed to taste
- Red pepper flakes (opt) just a few
- 1 Can of Coconut Milk or whatever Coconut milk you can find
Put tuna and lime juice together with a little kosher salt. Let that marinate for the 1/2 hour or so as you chop the rest of the ingredients. Stir it a few times to make sure all the fish gets cured in the lime juice. Add some coconut milk, maybe 1/4 cup to the fish. Add in all the rest of the ingredients, add the rest of the coconut milk and stir. Adjust salt and pepper. You can serve it right away, but I prefer for everything to macerate together for 15 minutes at least.
