This dish was a discovery from the incredible honeymoon trip my husband planned for us last November… we spent about 10 days in French Polynesia, visiting the islands of Tahiti, Moorea, and Bora Bora. I can’t begin to describe how gorgeous French Polynesia is, and the food was even better. There’s an incredible fusion of traditional, fresh island fare and classic French cuisine. This was in my pre-Paleo days… not going to lie, I scarfed down the fresh French bread and butter offered with every meal. A lot of it.
One of my favorite foods was the classic Tahitian dish, Possion Cru. You can find poisson cru just about anywhere – from street vendors to fine restaurants, and it’s a delight for a sushi lover looking for a fresh meal. When we returned, I immediately had to experiment and make it at home – it didn’t disappoint!
Tahitian Poisson Cru
Quantity: 6 as an app, 4 as a main dish
Time: 15 min prep, 1 hour refrigeration (1:15 total)
Paleo Grade: A (totally Paleo)
- 1 lb. fresh high-quality ahi tuna, cut into 1/2 inch cubes
- 1/2 cup coconut milk (use the full-fat stuff!)
- 1/2 cup fresh lime juice
- 1/2 cup cucumber, peeled, seeded, and julienned
- 4 scallions, minced
- 1/2 tsp salt (or more to taste)
- Fresh ground black pepper
- 1 medium tomato, seeded and diced
Combine all but the tomato in a medium bowl and refrigerate for an hour. Mix in the tomatoes and serve!