Poisson Cru
Information about Poisson Cru plus Poisson Cru
Recipes
Speciality
Dish - Tahiti
Scroll down for Poisson Cru recipes
Go to:-
Tahiti Main Page |
Tahiti featured Ingredient
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Cooking by Country Main Page
 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.
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!
Halibut Poisson Cru
CD HD Tahitian 10mins
Tuna Poisson Cru
CD HD Tahitian 10mins
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