Poisson Cru is French for raw fish — which perfectly describes this Tahitian dish! Tender ‘ahi is marinated in a mixture of coconut milk, vegetables, and lime juice. It’s a wonderful option for sushi and ceviche lovers.
Mahalo to Foodland Hawai’i for sponsoring the post. As always, thoughts and opinions are my own.
Poisson Cru: The Ultimate Easy Appetizer
It’s no secret that we love fish in my house. It’s refreshing, simple to make, and so easy to find here on the island. Some of my favorite fish dishes (say that five times fast!) include furikake salmon, ‘ahi tuna burgers, and spicy ‘ahi tuna poke. As you can see, ‘ahi is my preferred poisson. In Hawai’i, ‘ahi refers to yellowfish tuna and bigeye tuna. No matter which one you go with, I’m sure you’ll become just as obsessed as I am!
Also called Tahitian Poisson Cru, this recipe is popular both in Hawai’i and the South Pacific. Called ia ota in Tahitian, it’s very similar to ceviche — raw fish prepared with a citrus-based marinade. The results are a refreshing and delicate appetizer that guests at your table are sure to love!
Poisson Cru Key Ingredients
(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)
- ‘Ahi Tuna. Opt for the best quality ‘ahi tuna you can find. I personally love going to my local fishmonger for the best, sushi-grade tuna around.
- Limes. You’ll need the juice of two limes to marinate your ‘ahi tuna.
- Tomato. For added freshness! Finely dice your tomato before adding it to the rest of the ingredients for easier eating.
- Onion. Sweet Maui onions are the best. The slight bite of the onion works wonderfully with the other ingredients.
- Cucumber. To add even more fresh vegetable flavor to the mix! Again, dice it finely.
- Maika’i Organic Coconut Milk. You can find this at your local Foodland.
- Salt & Pepper. The finishing touch!
How to make perfect Poisson Cru
Marinate the ‘ahi. Place the fish in a bowl and add the juices from your limes. Gently toss to combine and allow it to marinate for 5 minutes. Remember: the acidity from the citrus will denature the fish giving it an opaque firm exterior and a tender interior — but it’s important not to let it marinate for hours as it will break it down too much.
Combine the veggies. Add the diced tomato, onion, and cumber to a bowl and mix.
Add the ‘ahi. Place the ‘ahi and lime juice into the bowl with the vegetables and gently toss to combine.
Pour in the coconut milk. Add the Maika’i Organic Coconut Milk to the mixture and add a bit of salt and pepper to taste. Gently toss once more, serve, and enjoy!
Tips
- Use the best ‘ahi tuna. As you’re going to be consuming essentially raw fish, it must be of very high quality. Go for sushi-grade tuna for the best results. It should be bright red or pink with no brown spots and a fresh odor.
- Serve it fresh. You will want to serve this dish immediately after making it. As mentioned, the lime juice will break down the proteins in the fish. If you leave it out for too long, it could turn mushy.
- Use a ceramic bowl or glass bowl. Stay away from using an aluminum or copper bowl to assemble and serve this dish. Otherwise, the ingredients could take on a metallic taste and/or change color.
Frequently asked Questions about Poisson Cru
Most poisson cru recipes are made with sushi-grade tuna, freshly chopped vegetables, citrus, and coconut milk. You don’t need much, but the minimal ingredients come together to create something really tasty!
Cru isn’t a type of fish, rather it means “raw” in French. As I mentioned above, poisson cru translates to raw fish in English. You’ll also remember that this dish is of Tahitian origin, and Tahiti is actually a French territory. So it makes sense that its name is French!
Sushi grade refers to the FDA guideline that applies to fish sold for raw consumption. If you’re not sure what to look for, ask your fishmonger or visit the fish section of your local supermarket. The employees there should be able to help you.
Raw tuna can contain harmful bacteria, which is why it’s so essential to buy sushi-grade fish. Some chefs suggest freezing raw tuna before consuming it in order to kill the bacteria. If you buy the right type of tuna, you won’t have to take this extra step.
Other ‘Ahi Dishes You’ll Love
- ‘Ahi Tuna Fish Sliders
- Seared ‘Ahi Salad Recipe
- ‘Ahi Katsu Recipe
- Shoyu ‘Ahi Poke
- Poke Nachos
- Spicy Tuna Sushi
Poisson Cru
Ingredients
Instructions
- Place ‘ahi in a bowl and add the juices of the limes. Gently toss to combine and allow to marinate for 5 minutes.
- To another bowl, add tomato, onion, cucumber. Add in the ‘ahi and lime juice. Gently toss to combine.
- Pour in Maika’i coconut milk and season with salt and pepper. Gently toss to combine and ENJOY!
Notes
- Use the best ‘ahi tuna. As you’re going to be consuming essentially raw fish, it must be of very high quality. Go for sushi-grade tuna for the best results. It should be bright red or pink with no brown spots and a fresh odor.
- Serve it fresh. You will want to serve this dish immediately after making it. As mentioned, the lime juice will break down the proteins in the fish. If you leave it out for too long, it could turn mushy.
- Use a ceramic bowl. Stay away from using an aluminum or copper bowl to assemble and serve this dish. Otherwise, the ingredients could take on a metallic taste and/or change color.
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
This is such a great dish to have on any day!
I agree. Thank you for stopping by.
I’m a huge ceviche fan and this recipe is both comforting and refreshing – just wonderful! Thank you for sharing.
It is really refreshing. Thank you.
Creamy, tangy and so refreshing! Absolutely delicious starter!
Definitely one of my faves. Mahalo!
What a wonderful recipe! This was delicious! Thank you!
Aloha Traci. Thank you.
I made this for my husband and son, they loved all the flavors. It’s so fresh and flavorful
Aloha MacKenzie. So happy to hear. Thank you for sharing.