Tahi­tian- Style Pois­son Cru

SERVES 4 AS AN AP­PE­TIZER

Taste & Travel - - Destinations -

HERE’S MY IN­TER­PRE­TA­TION of the mar­i­nated raw fish dish I sam­pled dur­ing the is­land pic­nic with Tike­hau Pearl Beach Re­sort. You’ll find ver­sions of this dish through­out the South Pa­cific in­clud­ing Tonga where it is known as ‘Ota ‘Ika.

Toma­toes 2, diced Cu­cum­bers

2 medium, peeled, seeded and diced

Limes 2, juiced White Onion

1 small, finely diced Raw Ahi

Tuna 500 g Fresh

Co­conut Milk1 ¾ cup

Salt and Pep­per to taste

1 CUT the tuna into bite-sized chunks and mar­i­nate in the lime juice for five min­utes. Mix the cu­cum­ber, toma­toes and onion in a large glass bowl. Mix in the mar­i­nated tuna and lime juice. Let sit for a few min­utes, then add the co­conut milk, sea­son with salt and pep­per and serve im­me­di­ately.

1 Grate ripe fresh co­conut and squeeze the milk out of the pulp through cheese­cloth or use light canned co­conut milk.

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