INGREDIENTS

  • 1 ¾ pounds fresh tuna or similar fish (sashimi-grade tuna is best), cut into small cubes or thin strips
  • 4 fresh limes
  • ½ cucumber, peeled and cubed
  • 1 tomato, seeded and diced
  • 1 carrot, grated
  • 1 medium onion, coarsely chopped
  • 2 spring onions, finely chopped
  • salt and pepper
  • 4 Tbsp. fresh coconut milk
  • lettuce leaves

(optional substitutions or add-ons)
carrots, grated or julienned
bell pepper, sliced
4-5 green onions, sliced or minced (in lieu of white onion)
fresh chile, seeded and minced
shredded coconut

GUIDE / INSTRUCTIONS

For the Poisson Cru
  • Wash the fish thoroughly and dry it with a paper towel. Place the fish in a small bowl and squeeze the limes directly over it. Let marinate in the lime juice for 5 minutes. Spoon out half of the juice and add the cucumber, tomato, carrot, and onions. Add salt and pepper to taste. Just before serving, add the coconut milk and mix well.
To Serve:
  • Arrange lettuce leaves on individual salad plates or bowls. Place a mound of Poisson Cru in the center of the leaves. Another great way to serve this dish is on a half of a coconut shell.

CHEF’S NOTES:
• Sashimi-grade salmon, yellowfin, marlin, or halibut can also be used. Visit the best, local seafood source for the high-quality sushi-grade fish you’d like to use.
• To prepare this dish slightly ahead of time, prepare and mix all ingredients except the lime juice together and chill in the refrigerator. Ten minutes before serving, toss with the lime juice.

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