Total Time: 40 minutes
Recipe By: The Spruce Eats
Servings: 4 cups
Ingredients:
- 1 3/4 pounds fresh sushi-grade tuna
- 8 limes, juiced
- 1 large onion
- 1 green bell pepper
- 1 tomato
- 1/2 medium cucumber
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup coconut milk
Directions:
- Gather the ingredients.
- Dice the fish into 1/2-inch cubes, rinse with fresh water, drain, and place in a large nonreactive salad bowl. Feel free to add a dash of a little salt to the water, but this is optional and a matter of taste.
- Squeeze the limes and pour the juice over the fish. Mix well and chill for 15 to 20 minutes in the refrigerator.
- Cut onion and green pepper into thin slices, and cut tomato into small cubes. Remove seeds from cucumber and cut into thin half-moons.
- Drain some of the lime juice, add the vegetables, and season with salt and pepper.
- Five minutes before serving, add the coconut milk. Serve chilled.
Tip
- If you don’t want to use tuna or any of the other fish or seafood listed (eel, lobster, etc.), you can make poisson cru with jackfish, halibut, salmon, or snapper.
- If you are vegetarian, you can skip the tuna and use cubed tofu instead. Firm or soft could work here- if using firm let it marinate a little in the coconut/lime mixture.