Poisson Cru with Coconut Milk and Lime

Recipe courtesy Executive Chef Nicolas Boutin of Four Seasons Bora Bora
Show: Giada in Paradise Episode: Giada in Paradise: Bora Bora
TOTAL TIME: 20 min
Prep: 15 min
Inactive Prep: 5 min
Cook: --
 
YIELD: 4 servings
LEVEL: --

ingredients

  • 1/4 cup peeled, seeded and 2-inch-diced cucumber
  • 2 tomatoes peeled, seeded and cut into 2-inch dice, or cherry tomatoes cut in half
  • Freshly ground pepper
  • 1 tablespoon finely chopped scallion
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Directions

In a bowl, combine the tuna, lemon juice and some salt and let marinate for 5 minutes. Drain the lemon juice and add the coconut milk, carrots, cucumbers and tomatoes to the bowl. Mix together and add salt and pepper to taste. Serve in a bowl (or half fresh coconut shell if possible) add the scallions on top.

Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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