Poisson Cru is the beloved Pacific take on ceviche, where fresh tuna is 'cooked' in citrus acid and then dressed with rich coconut cream. Light, refreshing, and quintessentially Wallisian. This wallis poisson cru is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Served at the table it fills the room — steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.
Serves 4
Dice tuna into 1 cm cubes and toss with lime juice and salt. Refrigerate for 10–15 minutes until opaque on the outside.
Do not over-marinate or the texture becomes rubbery.
Drain most of the lime juice from the tuna, leaving a little for flavour.
Stir in diced tomato and spring onion.
Pour coconut cream over the fish mixture and stir gently to coat.
Serve chilled in coconut shells or bowls with crusty bread or crackers.
Use sashimi-grade fish only.
Chill coconut cream before adding for best texture.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add diced cucumber for crunch.
Use mahi-mahi or snapper instead of tuna.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten immediately. Do not store longer than a few hours.
Poisson Cru is found across French Polynesia and Wallis and Futuna, influenced by both Pacific and French culinary traditions.
The acid denatures the proteins on the outside, but the fish is still technically raw. Use sashimi-grade fish.
Yes, full-fat canned coconut cream works perfectly.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving · 4 servings total
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