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Vanuatu Poisson Cru

Name: Vanuatu Poisson Cru
Total time: 30 min
Yield: Serves 4
Cuisine: Vanuatu
Ingredients: 250g (sashimi-grade) Fresh tuna; 3 Lime; 150ml Coconut milk; 1/2 Cucumber; 1 Tomato; 1/4 Red Onion; 1/3 Carrot; 1/2 tsp Salt; A pinch Black Pepper

Side Dish

⏱ 30 min

👥 Serves 4

Difficulty ⭐

Raw fish cured with lime and tossed with coconut milk and vegetables — a starter of the francophone islands.

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📖 The Story Behind This Dish

Poisson cru means 'raw fish' in French, a dish eaten on the francophone islands of the South Pacific. In Vanuatu too, fresh tuna or white fish is cured with lime and tossed with coconut milk, cucumber, tomato, and onion. It's a popular starter on hot days.

🌆 Where it's eaten: At a seafront restaurant in Port Vila, raw fish in coconut is served in a white bowl against the blue of the lagoon.

🥕 Ingredients (serves 4)

Fresh tuna 250g (sashimi-grade)
Lime 3
Coconut milk 150ml
Cucumber 1/2
Tomato 1
Red Onion 1/4
Carrot 1/3
Salt 1/2 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Cut the fish into 1.5cm cubes.
Pour over lime juice and salt and cure in the fridge for 20 minutes.
Lightly drain off the juice.
Add the julienned cucumber and carrot, chopped tomato, and sliced red onion.
Toss with the coconut milk and pepper and serve chilled.

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