Best Tahitian Ceviche Recipes

TAHITIAN POISSON CRU (MARINATED RAW FISH)

Steps:

• Gather the ingredients.
• Dice the fish into 1/2-inch cubes, rinse with fresh water, drain, and place in a large nonreactive salad bowl. Feel free to add a dash of a little salt to the water, but this is optional and a matter of taste.
• Squeeze the limes and pour the juice over the fish. Mix well and chill 15 to 20 minutes in the refrigerator.
• Cut onion and green pepper into thin slices, and cut tomato into small cubes. Remove seeds from cucumber and cut into thin half-moons.
• Drain some of the lime juice, add the vegetables, and season with salt and pepper.
• Five minutes before serving, add the coconut milk . Serve chilled.

TAHITIAN CEVICHE

Steps:

• Cut the fish across the grain into small
• bite size pieces.
• Soak in salt water for about half hour.
• Drain well.
• Add lime juice and salt to fish and knead well.
• Let it sit about 5 minutes until fish texture changes to white.
• Add rest of ingredients and mix well; marinate at least an hour before eating.

POISSON CRU (TAHITIAN CEVICHE)

Steps:

• 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).
• 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.
• 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.
• 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 white rice.

POISSON CRU ("TAHITIAN SALAD")

Steps:

• Combine in a medium bowl the tuna, lime juice, coconut milk, cucumber, scallions, optional chile and coconut, salt, and pepper. Refrigerate 30 minutes to 1 hour. Mix in the tomato and serve right away.

TILAPIA CEVICHE

Steps:

• Combine fish, onion, and lime juice in a large bowl. Cover with plastic wrap, and marinate for about 8 minutes; drain, pressing into strainer to remove excess liquid. Return fish mixture to bowl. Stir in tomatoes, avocado, cucumbers, and cilantro. Season with salt, pepper, and hot sauce. Serve immediately with tostadas and lime wedges.