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Poisson Cru (Tahitian Style Poke)

Similar to ceviche or poke, this Tahitian version uses coconut milk and fresh lime juice to marinate the fish. Tangy and full of fresh ingredients.


Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 10 minutes | Ready In: 25 minutes
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US Metric

1 lb. fresh fish (ahi, snapper, swordfish) 1 ¼-inch x ¼-inch cubes
1 small red onion, minced
1 medium carrot, peeled, grated
1 c. head cabbage, shredded
1 small Japanese cucumber, chopped
4 stalks green onion, chopped, white and green parts separated
1 large tomato, seeded, chopped
½ c. lime juice
¼ c. coconut milk
pinch Hawaiian salt
pinch sugar


Cooking Process:

In a mixing bowl; combine ahi with remaining ingredients using white parts of green onions. Allow to sit 10 minutes. For service: Drain excess liquid; taste to adjust seasoning. Garnish with green parts of chopped green onion.

how to serve:
Serve immediately. Serves 8.
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Reviewed on: May 2, 2016 By
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