JustPassingThru was nice enough to provide a recipe for Poisson Cru that I thought looked amazing and I couldn't wait to try it.
http://www.smokingmeatforums.com/forum/thread/107552/poisson-cru-tahitian-raw-fish-in-coconut-milk
Well yesterday my wife wanted Carne Asada tacos and ceviche so I said I'll make the carne asada but I want to try the poisson cru instead of ceviche so I showed her the post and she said wow I am really excited about trying this so off to the store we went. Since it was only 2 of us I cut the recipe in 1/2 which still provided us with leftovers I will be eating today. I have to say this is VERY VERY GOOD. If you like ceviche you must give this recipe a try. This takes ceviche to another level with the cucumber, pepper, tomato, and coconut milk. This will be something I make all of the time now. Again THANK YOU Gene!
All prepped up and ready to mix
I used a 1/2 lb of tuna (wild caught sushi grade, cut in bite size cubes)
1 1/2 tomato (seeded, diced)
1 cucumber (seeded, sliced thin, rubbed with salt to soften, then rinsed)
1 bell pepper (diced)
1/4 red onion (diced)
Put in a bowl and added the juice of about 3 limes, mixing to cook the tuna with the acid then set in fridge till dinner to finish cooking the tuna.
Took out a small bowl full and added some coconut milk and put the rest in a container for the next day (today, when I am done posting)
This is seriously awesome! The coconut milk with the lime is such a great combination. I love to learn new recipes and cooking techniques from all over the world and Poisson Cru makes me want to try more Tahitian dishes.
Thanks again Gene (JustPassingThru) !!!
Thanks for watching!
http://www.smokingmeatforums.com/forum/thread/107552/poisson-cru-tahitian-raw-fish-in-coconut-milk
Well yesterday my wife wanted Carne Asada tacos and ceviche so I said I'll make the carne asada but I want to try the poisson cru instead of ceviche so I showed her the post and she said wow I am really excited about trying this so off to the store we went. Since it was only 2 of us I cut the recipe in 1/2 which still provided us with leftovers I will be eating today. I have to say this is VERY VERY GOOD. If you like ceviche you must give this recipe a try. This takes ceviche to another level with the cucumber, pepper, tomato, and coconut milk. This will be something I make all of the time now. Again THANK YOU Gene!
All prepped up and ready to mix
I used a 1/2 lb of tuna (wild caught sushi grade, cut in bite size cubes)
1 1/2 tomato (seeded, diced)
1 cucumber (seeded, sliced thin, rubbed with salt to soften, then rinsed)
1 bell pepper (diced)
1/4 red onion (diced)
Put in a bowl and added the juice of about 3 limes, mixing to cook the tuna with the acid then set in fridge till dinner to finish cooking the tuna.
Took out a small bowl full and added some coconut milk and put the rest in a container for the next day (today, when I am done posting)
This is seriously awesome! The coconut milk with the lime is such a great combination. I love to learn new recipes and cooking techniques from all over the world and Poisson Cru makes me want to try more Tahitian dishes.
Thanks again Gene (JustPassingThru) !!!
Thanks for watching!
