Tahitian Marinated Fish (Poisson Cru) Recipe

Staff Writer
Tahitian Marinated Fish (Poisson Cru) Recipe
Poisson Cru
Terry Ward

Poisson Cru

Enjoyed everywhere from the island of Tahiti to the remote Tuamotu atolls, French Polynesia’s version of ceviche (or slant on Hawaiian poke) is the tangy, colorful, and coco-nutty raw fish salad called poisson cru.

Deliver Ingredients


  • 1 ¾ pounds fresh tuna (or snapper), diced into ½-inch cubes
  • Juice from 8 limes
  • 1 large onion, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 tomato, cubed
  • ½ cucumber, seeds removed and cut into thin half moons
  • Salt and pepper, to taste
  • 1 cup coconut milk


Rinse the fish with fresh water, drain, and place in a salad bowl. Squeeze the juice from the limes over the fish, mix well, and allow to chill for 20 minutes in the refrigerator.

Drain some of the lime juice from the fish then add the vegetables and season with salt and pepper. 5  minutes before serving, add the coconut milk.

Serve chilled on a bed of lettuce, on individual plates or, even better, in a coconut shell!

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.