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Poisson Cru, or E'ia Ota Recipe (Tahitian lime-marinated tuna)


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. The Tahitian name for poisson cru is e'ia ota. The same dish is called oka i'a in Samoa.


4 to 6 servings
Highest-quality ahi tuna, cut into 1/2-inch cubes -- 1 1/2 pounds
Lime juice -- 1/2 cup
Coconut milk -- 1/4 cup
Cucumber, peeled, seeded, cut into 1/2-inch cubes -- 1 small
Tomato, seeded and diced -- 1
Scallions, chopped -- 3 or 4
Kosher or sea salt -- big pinch
Fresh ground pepper -- pinch



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