Raw fish salad with coconut milk

Here is a super easy recipe that will impress your guests !

Want to prepare an original dish from the other side of the world , with an exotic flavour full of sunshine ? Then go for it ! This traditional speciality from French Polynesia , Tahitian style raw fish , is a real treat !

You'll see, this salad is very easy to make and tastes incredible ! It's also quite quick to prepare , but you just need to start a little in advance as the fish needs to marinate for 15 to 30 minutes . And for those who are afraid of eating raw fish , don't worry , the fish is actually cooked in lemon juice !

Ingredients

(Serves approximately 4 people)

• 500 g bluefin tuna

• 3 limes

• 30 cl coconut milk

• 1 onion

• 1 cucumber

• 2 tomatoes

• 1 carrot (optional)

• salt/pepper

• fresh ginger (optional)

• garlic (optional)

Preparation time

• Preparation time: 20 minutes

• To marinate the fish: allow between 10 minutes minimum and 2 hours maximum, depending on how you like your fish "cooked" and how much time you have!

Preparation of the traditional Tahitian speciality , raw fish salad with coconut milk : The recipe

• Cut the fish into small cubes measuring 1 to 2 cm.

• Squeeze the 3 limes.

• Place the fish cubes in a large salad bowl and pour the lime juice over them. They should be completely covered, but if not, don't worry, you can stir them regularly to ensure they are well coated with the lime juice.

• Leave to marinate for about 30 minutes. You can also leave it for just 10 minutes or up to 2 hours in the fridge. The longer you leave it to marinate, the more it will be cooked by the lime juice. Do this according to your time and taste!

• Cut the onion into very small pieces, as finely as possible.

• Cut the 2 tomatoes into small cubes.

• Cut the cucumber into small cubes.

• If you want to add a carrot to the dish (more for decoration), grate the carrot.

• If you want to add garlic and ginger, you can crush a clove of garlic now and grate a little ginger.

• When the fish has finished marinating, drain it.

• Mix the onions, garlic and ginger with the fish.

• Then, after 5 minutes, add the tomatoes and cucumber (and carrot).

• Season with salt and pepper.

• Add the coconut milk at the last minute, just before serving.

Required utensils

• 1 large salad bowl for marinating the fish

• 1 dish for all the other ingredients

• 1 good knife and 1 chopping board

Serving suggestions:

• 🍽️You can serve this salad with white rice, cooked taro, cassava, sweet potato or breadfruit

• 🍹As an exotic drink: coconut water or guava juice

• 🥭For dessert: a mango

Decoration ideas:

• 🥥Serve your salad in a coconut cut in half (in this case, keep the coconut water for drinks and add the flesh in small pieces or grated to the salad

• 🍹And of course, add a little umbrella, a slice of lemon and a straw to the glass to remind you of your holidays! (Add a little rum and cane sugar if you want to turn your juice into a cocktail!)

Practical tip:

• 🐟To make it easier to dice the fish, freeze it for an hour beforehand. It will be much easier to cut!

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