My trip to Tahiti a few weeks ago, really left a sweet spot in my stomach. Especially when I got to enjoy a fresh spear-caught, home-cooked Poisson Cru meal by a 15th generation Tahiti native. In honor of his dish, and with his permission, I give you Heifara of Moorea Boat Tours official recipe.
- 2 cloves of minced Garlic
- 2 TB minced Ginger
- 1 chopped Green Pepper
- 1 chopped Onion
- 2 chopped Tomatoes
- 1 large cubed Cucumber
- 1 liter of Coconut Milk
- 2 cubed Parrot, White, or Ahi Tuna Fish (ideally that you've spent all day spearfishing in the Polynesian waters)
- 4 Tahitian or Key Limes (mini ones)
- 2-3 TB chopped Chives
- Salt for seasoning
I had Poisson Cru in Moorea 2 different ways – with Ahi Tuna and with Parrot (a white) fish. If you wanna try something different than your regular Tuna Tartare, I recommend using White Fish instead (especially if you like Ceviche.)
1.) First, chop the Garlic, Ginger, and Vegetables, then combine in a large bowl to let the flavors marry.
2.) Filet/de-bone the Fish, chop into cubed pieces, season with Salt, and place into a separate medium-sized bowl. (Ideally, you want to chop the Veggies and the Fish the same size.)
3.) Slice the Limes in half, squeeze the Juice over the Fish, and let rest for 1 minute.
4.) Run Water over the Fish to lightly rinse, and drain.
5.) Finally, add Fish to the Vegetable Bowl, pour Coconut Milk all over it, then toss and serve with Chive garnish.
It's like a cool, creamy, sweeter version of Tartare, Ceviche or Poke that'll make you wonder why it has yet to make it to the mainland. For extra flair, serve inside a halved Coconut Shell, or with some buttered Jasmine Rice on the side.