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Poisson Cru

Monday, 26 May 2008

Description

Here is the French Polynesian-style ceviche. Serve this to the guests while they are waiting for the pig to roast. This recipe only serves three people, so you’re going to be busy multiplying this by 10 or 20 after depleting your checkbook buying the fish.

Ingredients

At a glance

Cuisine

Caribbean

Ingredient

Seafood

Cooking Method

No Cook

Heat Level

Chile

Birdseye

Meal/Course

Appetizer/Hors d'oeuvre

Serves

½ pound sushi-fresh tuna, cut into chopstick-handleable pieces
½ cup each diced cucumber and carrots
½ cup diced bell peppers (red, yellow, purple ¼your choice)
3 fresh bird peppers, finely minced
½ cup diced tomato
½ cup onion, chopped
1/4 cup chives, finely minced
½ cup lime juice
Salt to taste
2 cups fresh-grated coconut meat
1/4 cup freshly diced pineapple

Methods/steps

Take a big bowl and mix up the tuna and vegetables with your hands. Add the lime juice and salt. Grate the fresh coconut meat into cheese-cloth and wring out the coconut milk into the mix. Add the pineapple and mix well. Allow to sit for an hour for the fish to "cook." Stir and serve.

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