Poisson Cru (tahitian Ceviche)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 lb fresh yellowfin tuna fillet, cut into 1 inch cubes
• 3/4 cup fresh lime juice (a mix of both would be good, the lemons or limes shouldn't be too sour or bitter) or 3/4 cup fresh lemon juice (a mix of both would be good, the lemons or limes shouldn't be too sour or bitter)
• 2 tomatoes, chopped
• 1/2 small onion, minced
• 1 cucumber, diced
• 1 carrot, shredded
• 1 cup coconut milk (canned is ok but fresh is best)
• 1 green bell pepper, thinly sliced (optional)
• spring onion (optional)
• parsley (optional)

Recipe

• 1 take the tuna chunks and soak in a bowl of seawater or lightly salted fresh water while you chop the tomatoes, onion, cucumber, carrot and bell pepper - (locals swear this makes the fish more tender).
• 2 remove the tuna from the salt water and place in a large salad bowl. add the lemon or lime juice and leave the fish to marinate for about five minutes.
• 3 pour off about 1/2 to 2/3 of the juice (depending on how lemony/limey you like it) then add the vegetables and toss together with the fish.
• 4 pour the coconut milk over the salad and mix again. add salt and pepper, to taste. garnish with chopped spring onion or parsley and serve with rice.