I was very fortunate as a child to live up in Tahiti for a while and have lived on this Tahitian classic all my life. Mum used to make this for me every birthday.Interestingly this will be the first time I have ever written the recipe down. You can play around with the vegetables so don’t panic if you don’t have the full list of ingredients . Recipe by Melanie
Ingredients
- 500gm Fresh fish, Snapper, Tarakihi, cut into 2 cm cubes
- Enough fresh lemon juice to cover the cut fish approx 1 cup
- 3 spring onions finely cut
- 1 deseeded red chilli
- 2 stalks finely chopped celery
- 1 coarsely grated carrot
- 1 red onion finely chopped
- 1 red capsicum
- Handful of chopped Coriander
- 2 tsp salt
- 1 can of good quality Coconut cream or milk ( if you would like it slightly runnier )
- 1/2 cup deseeded chopped cucumber
- Crack pepper
- Finely cut Kaffir lime leaf ( optional )
- Cos Lettuce to serve and micro greens
Method
- Cut the fish into similar sized cubes approx 2 to 3 cms
- Place into non metallic bowl and cover with the squeezed lemon juice , cover and refrigerate for 1 to 1.5 hours
- Whilst the fish is marinating prepare and chop all the other ingredients ( apart from the cos lettuce )and place into a bowl , check seasoning ( it needs be well salted ) refrigerate .
- After 1 to 1.5 hours take fish out of fridge and drain off the lemon juice and discard
- Add all other ingredients and combine gently, check the taste .
- Refrigerate until ready to serve
- In a glass or small bowl , place the shredded lettuce and spoon the Poisson Cru mixture over the top and top with micro greens .
- As a nibble this can be served on Chinese style spoons and passed around .
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