POISSON CRU (e’ia ota in Tahitian, tuna ceviche with coconut, for six as an appetizer, four as a main course)

Poisson cru, “raw fish” in French, is a Polynesian version of tuna ceviche that has become the unofficial national dish of French Polynesia.  It is omnipresent as a salad or side dish throughout the Society Islands, including Tahiti, Bora Bora and Moorea.

1 pound very fresh high-grade ahi tuna, diced in neat ½ inch cubes

½ cup fresh lime juice

½ cup coconut milk

½ cup diced, peeled and seeded cucumber

4 to 5 scallions, green and white portions, split lengthwise and minced

1 fresh hot small green or red chile, seeded and minced (optional)

several tablespoons shredded coconut (optional)

¾ teaspoon salt, or to taste

freshly ground pepper

1 medium tomato, seeded and squeezed to eliminate liquid, diced

1. Combine in a medium bowl the tuna, lime juice, coconut milk, cucumber, scallions, optional chile and coconut, salt and pepper. Refrigerate 30 minutes to an hour.  Mix in the tomato and serve right away.

from Cheryl and Bill Jamison, Around the World in 80 Dinners:  The Ultimate Culinary Adventure