Wallis Poisson Cru

About This Recipe

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.

Ingredients

Serves 4

• 500 gfresh tuna(sashimi-grade, diced)
• 4 wholelimes(juiced)
• 200 mlcoconut cream
• 1 mediumtomato(diced)
• 2 stalksspring onion(thinly sliced)
• 1 tspsalt

Instructions

1. 1

   Marinate fish

   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.

2. 2

   Drain

   Drain most of the lime juice from the tuna, leaving a little for flavour.

3. 3

   Add vegetables

   Stir in diced tomato and spring onion.

4. 4

   Dress with coconut cream

   Pour coconut cream over the fish mixture and stir gently to coat.

5. 5

   Serve immediately

   Serve chilled in coconut shells or bowls with crusty bread or crackers.

Variations

• •

  Add diced cucumber for crunch.

• •

  Use mahi-mahi or snapper instead of tuna.

Storage

Best eaten immediately. Do not store longer than a few hours.

Frequently Asked Questions