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Home » Recipes » Seafood » Something’s Fishy in French Polynesia – Poisson Cru

Something’s Fishy in French Polynesia – Poisson Cru

Last Updated June 2, 2020. Originally Posted April 7, 2015 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

A traditional raw fish dish from French Polynesia.
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Poisson Cru

The water is so clear in the South Pacific that you can see fish swimming in the water. Yellow fish. Striped fish. Long, pointy fish. There are plenty of fish in French Polynesia, and I don’t mean the dating website either. HA! It shouldn’t surprise you that their main source of protein in the South Pacific is fish. While on my honeymoon in Bora Bora, I was introduced to one of my new favorite dishes: Poisson Cru.

Fish on ice

It was weird being so far away from my Latin roots and seeing similarities. Poisson Cru is the South Pacific version of “ceviche” minus the spice. “Poisson” meaning fish. “Cru” meaning raw. If you’re not into raw fish, have no fear. It is marinated in a substantial amount of lemon to “cook” the fish.

We all go coco for coconuts! I even saw a coconut floating in the middle of the water. Crazy, right? The Intercontinental Resort Bora Bora Thalasso had a cool coconut show where the pool guy taught us how to open a coconut, shred a coconut, make coconut milk, even climb a palm tree to fetch a coconut. The secret to making poisson cru – using fresh coconut milk.

Ahi Tuna being prepared

Fresh ingredients make a big difference. This is red ahi tuna, freshly caught that day, of course. There’s nothing like eating fresh fish. PERIOD. It is then diced into tiny pieces. Tons of lemon for “cooking” the fish and coconut milk squeezed by our new friend, the pool guy. You can also use lime, if that’s your thing.

Poisson Cru in a coconut

The taste of Poisson Cru is amazing, delicate, light, not sweet but full of flavor. If you let this sit for an hour, the flavors will develop. Yum. Yum. And more yum! … Best vacation EVER!!!

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Did you make this recipe? Please rate the recipe below!
 

Poisson Cru

Poisson Cru

A traditional raw fish dish from French Polynesia.
5 from 2 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: French Polynesian
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 4
Calories: 295kcal
Author: Maggie Unzueta

Ingredients

  • 1 pound fresh ahi tuna cut into about 1/2-inch diced
  • 3 tablespoons lemon juice
  • 1 cup fresh coconut milk
  • 1/4 cup cucumber diced
  • 2 to matoes diced
  • ½ onion sliced
  • Salt and Pepper

Instructions

  • In a bowl, combine the tuna, lemon juice and salt.
  • Let this marinate for 5 minutes.
  • Drain the lemon juice and add the coconut milk, cucumbers, tomatoes, and onion to the bowl.
  • Mix together and add more salt and pepper to taste.
  • Serve in a bowl. Enjoy!

Nutrition

Calories: 295kcal | Carbohydrates: 6g | Protein: 28g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 43mg | Sodium: 55mg | Potassium: 599mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2990IU | Vitamin C: 14.6mg | Calcium: 29mg | Iron: 3.2mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

 

 

Infinity Pool in Bora Bora

Fish in the South Pacific

resting in a hammock

Maggie Unzueta and Christopher Vogelmann

Filed Under: Seafood

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Rachael

    April 13, 2015 at 7:09 am

    yummm, looks similar to a ceviche!

    Reply
    • Maggie Unzueta

      April 13, 2015 at 5:35 pm

      It totally was ceviche, Rachael, minus the spice. 🙂

      Reply
  2. Jenny

    April 13, 2015 at 8:04 am

    Love new food receipies from new exciting locations! (Oh that water…dreamy)!

    Reply
    • Maggie Unzueta

      April 13, 2015 at 5:35 pm

      The water was divine, Jenny!

      Reply
  3. AmandaLynn

    April 13, 2015 at 9:06 pm

    This looks awesome, ceviche is one of my favorite dishes in restaraunts, I’m always too afraid to make it at home, I just might try this.

    Reply
    • Maggie U

      August 31, 2020 at 5:30 pm

      Hope you try it! You will love this recipe.

      Reply
  4. Darlynne

    August 16, 2017 at 12:47 pm

    5 stars
    Two words, beautiful and scrumptious!

    Darlynne

    Reply
    • Maggie Unzueta

      August 17, 2017 at 9:10 am

      Yes and yes! 🙂

      Reply
  5. John B.

    August 8, 2019 at 6:39 pm

    5 stars
    Had this dish demonstrated for us in Moorea, French Polynesia. It had similar ingredients to yours however, MUCH more salt was added, like 1 to 2 cup fulls ….. but it was made for some 25 people!

    It then was covered with bottled water and left to “cook” for like 5 minutes. The water then poured off and the poisson cru then served – it tasted great!

    Reply

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