Poisson Cru

Poisson cru is French for raw fish. In Tahiti, it what they call ceviche. This ceviche is made with lots of crisp veggies.

Poisson Cru

Print This Recipe Total time Yield 4Source Inspired by Sam ChoyPublished


  • 1 pound sashimi-grade raw fish, cut into 3/4‑inch dice
  • ½ cup lime juice
  • 1 cup maui onion, cut in ¼‑inch dice
  • ½ red bell pepper, cored, trimmed and cut into ¼‑inch dice
  • 1 medium tomato, cored, seeded and diced
  • green onions, thinly sliced, as garnish
  • .75 cup coconut milk
  • salt to taste
  • 1 cup japanese cucumber, diced


Put the cubed fish into a bowl and mix it with the lime juice. Marinate it for about 5 minutes. This is all the “cooking” the fish will need. Pour off all but about 2 tablespoons of the lime juice. Add the onion, bell pepper, tomato, cucumber, and coconut milk to the bowl. Salt to taste and garnish with green onion. Serve immediately.