Entree: Wallis and Futuna – Northern Culinary Region – Poisson à la Tahitienne (Raw marinated fish in citrus and creamy coconut with tropical vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) fresh firm white fish (tuna or mahi-mahi), cut into 1/2-inch (1 cm) cubes
- Juice of 6 limes, about 3/4 cup (180 ml)
- 1 cup (240 ml) full-fat coconut milk or coconut cream
- 1 small cucumber, seeded and diced
- 2 medium tomatoes, seeded and diced
- 1 small red onion, thinly sliced
- 3 green onions (scallions), thinly sliced
- 1 small red chili (or 1 tsp (5 ml) red pepper flakes), thinly sliced
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Optional: handful of crushed ice to keep chilled when serving

Show original ingredient measurements

- 1 lb (454 g) fresh firm white fish (tuna or mahi-mahi), cut into 1/2-inch (1 cm) cubes
- Juice of 6 limes, about 3/4 cup (180 ml)
- 1 cup (240 ml) full-fat coconut milk or coconut cream
- 1 small cucumber, seeded and diced
- 2 medium tomatoes, seeded and diced
- 1 small red onion, thinly sliced
- 3 green onions (scallions), thinly sliced
- 1 small red chili (or 1 tsp red pepper flakes), thinly sliced
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Optional: handful of crushed ice to keep chilled when serving

Instructions

1. Place the cubed fish in a shallow nonreactive bowl and pour the lime juice over it, ensuring fish is mostly submerged. Cover and refrigerate 10–20 minutes, stirring once, until the exterior is opaque but the center remains slightly translucent.
2. While the fish cures, combine the cucumber, tomatoes, red onion, green onions, chili, cilantro, salt, and pepper in a separate bowl.
3. When the fish is ready, drain off about half the lime juice (leave some for flavor), then gently fold the fish into the vegetable mixture.
4. Pour the coconut milk over the fish and vegetables and gently mix to coat. Taste and adjust salt or lime if needed.
5. Chill briefly 5–10 minutes to marry flavors (or serve immediately over crushed ice). Serve cold as a light entree with steamed rice or cassava if desired.