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.
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
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.
Serve immediately. Serves 8.