Title: Poisson Cru
Categories: Hawaii Fish
Yield: 6 Servings
| 2 | lb | Halibut; skinned - boneless - 1 1/2" thick Or: |
| 2 | lb | Tuna steaks; fresh - cut |
| | | 1-1/2" thick |
| 1 | c | Lime juice; fresh |
| 1/2 | c | Onions; coarsely chopped |
| 2 | ts | Salt |
| 3 | | Tomatoes * |
| 1/2 | c | Scallions; coarsely chopped include 2" green tops |
| 1/4 | c | Green bell peppers; chopped |
| 2 | | Eggs; hard-cooked chopped |
| 1 | c | Cocoanut top milk; rich chilled |
* Tomatoes should be medium-sized, firm, ripe, stemmed, peeled and coarsely
chopped. Chill the halibut or fresh tuna steaks briefly in the freezer in
order to firm the meat and make it easier to cut, but do not let the fish
freeze completely. With a cleaver or large, sharp knife, cut the steaks
lengthwise into 1/4-inch slices, then cut each slice into pieces 1 1/2 inch
square.
In a deep bowl, mix the lime juice, onions and salt together. Drop in
the fish and turn it about with a spoon until the strips are evenly coated.
Cover and marinate at room temperature for at least 2 hours, or in the
refrigerator for 3 or 4 hours, stirring the fish occasionally.
When done, the fish will be opaque and fairly firm, indicating the it
is fully "cooked". Taste to make sure; if it seems underdone, marinate the
fish for an hour or so longer.
To serve, drain the fish and squeeze it slightly to remove all the
excess moisture. Place the fish is a serving bowl, add the tomatoes,
scallions, green peppers and hard cooked eggs and cocoanut milk and toss
them all together gently but thoroughly. Note: The term poisson cru means
raw fish. The recipe itself is similar to the civiche popular in many Latin
American countries which "cooks" fish in a marinade of lime or lemon juice
seasoned with onions, garlic and hot chilies. Source: Time-Life Books Foods
of the World, Pacific and Southeast Asian Cooking