This recipe is one I learned while sailing aboard the Paul Gauguin, a small cruise ship that sails these waters. During a stop at Motu Mahana, a small island off of Taha'a, this was one of several culinary demonstrations available in between the snorkeling, swimming and general beach bumming.
Ingredients:
- Fresh tuna
- 2 green limes
- 1 onion
- coconut milk (enough to cover the tuna)
- fresh ginger
- parsley
- green onions or chives
- salt, pepper
Directions:
Cut the fish into small cubes and soak in salted water for 5 minutes In a salad bowl, mix the the finely sliced onion, the snipped green onion, ginger and the chopped parsley.Add the lime juice, salt and pepper, and let it soak for a few minutes. Fold in the drained fish cubes.Mix all the ingredients together well. (The length of time you leave the fish in the juice dictates how "cooked" it will be by the lime juice. Leave it for less time for a rarer fish, more time for well done. Read more about ceviche here.)
Just before serving, add the coconut milk. The coconut milk will stop the acid from "cooking" the fish, so make sure you're happy with the consistency before you do it. Once the coconut milk has been added, do not put the poisson cru into the refrigerator.
