Poisson Cru

well summer is here and i am sure we all have our keep cool recipes

poisson cru is just basically ceviche with coconut cream [not milk] added to it

raw fish of your choice tuna , halibut etc ,shrimp or scallops
whatever you like or combo
i recommend sierra


chop your fish fairly fine but you don't want mush

squeeze enough lime juice [key limes work best] to cover the fish

finely chop some onions ,tomatoes [ more or less equal amounts] ,cilantro ,chilies to taste
a little salt and a smidge of sugar

sometimes i add fresh corn or papaya what ever you like

cucumbers work ok

experiment

nothing written in stone here
in tahiti they throw in whatever is happening at the time

add about 1 cup of coco cream again per 2 lb's of fish more fish more cream

let it set and chill for a couple of hours at least

always taste better when eaten on the sand