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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
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