Traditional Tahitian “Poisson Cru”

“Sunday Roast” Kingfish Saddle 

Chef Andre Urosevic

From Chef:

“One of my all-time favourite recipes for ceviche: traditional Tahitian “Poisson Cru” presented in one of the most impressive and challenging fish filleting techniques – an inside out canoed fish.

Serves ~ 2

Ingredients

  • 1 x 2.5-3kg whole yellowtail amberjack
  • 150ml lime juice
  • 2 yellow bell peppers
  • 4 tomatoes
  • 1 large cucumber
  • 2 shallots
  • Coriander
  • 400ml coconut milk
  • Banana leaves

Preparation:

  1. Fillet the fish as shown in this reel.

  2. Dice up the fillets and cure in the lime juice for 20 minutes and sieve off. Reserve the tiger’s milk / leche de tigre for further use.

  3. Combine the diced vegetables, coriander, the fish ceviche and the coconut milk.

  4. Line the inside of the fish canoe with the banana leaves and fill the poisson cru. Enjoy!!!

 

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