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Tahiti Speciality Dish Poisson Cru
Poisson CruInformation about Poisson Cru plus Poisson Cru RecipesSpeciality Dish - Tahiti
Scroll down for Poisson Cru recipes
Go to:- Tahiti Main Page | Tahiti featured Ingredient | Cooking by Country Main Page
However, unlike ceviche, which is left to marinate long enough for the lime juice to permeate the fish and "cook" it through, poisson cru is prepared and eaten quickly. The lime juice only turns the surface of the fish opaque, but the inside stays raw.
As the basics are the same, we've only featured 2 recipes in this section but remember different fish can be used such as tuna, halibut, Kingfish, snapper or rockfish and the addition of various raw vegetables and seasonings such as onions, capsicums, shredded carrots, cucumber, garlic and herbs can change the flavour and texture.
The secret is to prepare the dish as quickly as possible and not allow the flavours to infuse the fish. Happy Cooking! |
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Poisson
Cru is Tahiti's national dish. Similar to the South American Ceviche, raw
fish is marinated with lime juice, coconut milk and other ingredients.
