Poisson Cru with Coconut Milk and Lime
Total:
20 min
Prep:
15 min
Inactive:
5 min
Yield:
4 servings
Total:
20 min
Prep:
15 min
Inactive:
5 min
Yield:
4 servings
Total:
20 min
Prep:
15 min
Inactive:
5 min
Yield:
4 servings

Ingredients

  • 1 pound fresh yellowfin tuna, cut into about 1/2-inch dice
  • 3 tablespoons lime juice
  • Sea salt
  • 1 cup fresh coconut milk
  • 1/4 cup peeled and 2-inch-diced carrots
  • 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

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. 

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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