Best Tahitian Fish Salad Recipes

PAPEETE I'A OTA (TAHITIAN FISH SALAD)

Papeete I'a Ota (Tahitian Fish Salad) image

Provided by Craig Claiborne

Categories salads and dressings, appetizer

Time 1h45m

Yield Six servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds skinless, boneless fresh salmon fillets
1 3/4 cups freshly squeezed lime juice (approximately 14 limes)
3/4 cup coconut milk (see note and recipe)
Salt to taste, if desired
Freshly ground white pepper to taste
1 cup thinly sliced onions
1 1/2 teaspoons finely minced garlic

Steps:

Cut the salmon into one-inch, or slightly smaller, cubes. Put the cubes in a mixing bowl and add the lime juice. Refrigerate for at least one and one-half hours.
Drain the salmon and return the cubes to the bowl. Add the coconut milk, salt, pepper, onions and garlic. Stir to blend.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 9 grams, Sodium 541 milligrams, Sugar 2 grams

TAHITIAN FISH SALAD

Tahitian Fish Salad image

This is similar to a ceviche in that the fish is "cooked" in citrus juice. But this version is combined with shredded vegetables and covered with coconut milk. It can be served with coconut rice and is garnished with boiled egg and green onions.

Provided by threeovens

Categories Polynesian

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs fish fillets (try tuna or firm white fish)
20 limes
2 carrots
1 cucumber
2 tomatoes
green onion
1 hard-cooked egg
20 ounces coconut milk (1 or two cans or enough to cover fish)
1 -2 hot chili pepper
kosher salt & freshly ground black pepper

Steps:

Dice the fish fillets and soak a few minutes in salted water; drain off the water and pat dry.
Place fish in a bowl and cover with fresh lime juice, just enough to cover; let sit until the flesh is white on the outside and slightly pink on the inside (stirring from time to time), about 20 minutes.
Meanwhile, grate carrots and cucumbers, finely chop tomatoes, and chop green onions.
Rinse the fish in cold water (2 to 3 seconds under the tap), then drain and pat dry.
Cover fish with coconut milk and add vegetables.
Mix and season with salt and pepper.
Push egg through a sieve or a food mill and sprinkle on top of salad along with chopped green onions.
Serve with coconut flavored rice, if desired.

Nutrition Facts : Calories 265.2, Fat 11.8, SaturatedFat 9.3, Cholesterol 77.9, Sodium 110.8, Carbohydrate 16.2, Fiber 3.8, Sugar 3.6, Protein 28.6