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This dish is traditionally served in the Marquesas archipelago, and is made using raw fish and coconut milk. I first tasted it as part of a huge lunch at Chez Therese on Hiva Oa, with fried and boiled breadfruit, coconut rice, fried chicken, mango and watercress salad and Popoi, another local dish. All the dishes were bursting with tropical flavour, but the Poisson Cru was definitely the best! Serves 2 Preparation Time: 10 Minutes |
| 1/2 lb fresh tuna or white fish | Juice of 1 lime or lemon |
| 1/2 red onion, finely chopped | 1/2 green pepper, chopped |
| 1 tblsp grated mango (optional) | 1 cup coconut milk |
| Handful watercress, chopped (optional) | Couple of slices cucumber |
| Sprinkle of red pepper flakes | 1 teasp sugar |
Make sure you have the freshest fish possible - if tuna, choose the lightest flesh. Chop into bite-sized pieces and place in a large serving bowl.
Add all the other ingredients, mix well and leave for a few minutes before serving.