Poisson Cru, or E'ia Ota

http://www.whats4eats.com/

Servings: 4-6 people

Ingredients:

1 1/2 pounds Ahi tuna, highest quality cut into 1/2" cubes
1/2 cup Lime juice
1/4 cup Coconut milk
1/2 each Cucumber peeled, seeded, cut into 1/2" cubes
1 each Tomato seeds removed, diced
3-4 each Scallions chopped
big pinch Kosher or sea salt
pinch Fresh ground pepper

Method:

Basic Steps: Chop → Mix → Marinate

1. Mix all ingredients together well. Let marinate 10-20 minutes. Adjust seasoning. Drain excess liquid. Garnish with some freshly chopped scallions and serve.

Variations:

• Make sure to use very fresh, high quality fish for this dish. It is often marked "sushi grade" in the market. Use other fish - halibut, snapper, swordfish - if you like.
• Other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic.
• Sometimes a pinch of sugar is added to take the edge off the acidity.

Notes:

• This famous Tahitian dish is similar to Latin ceviche or Hawaiian poke. It differs primarily in the addition of coconut milk, which softens its flavor. Poisson cru only marinates very briefly so the lime juice doesn't have time to "cook" the inside of the fish.
• Called oka i'a in Samoa.
• Often served in a giant clam shell in Tahiti.