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Home » Recipes » Salads » Poisson Cru Tahitienne: A Tahitian Fish Ceviche Recipe

Poisson Cru Tahitienne: A Tahitian Fish Ceviche Recipe

Posted April 30, 2018, Updated January 9, 2023 //  by Michele Peterson 12 Comments

We may earn income from links in this post. Please read this Disclosure for details.

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Take a poisson cru cooking class at Tikehau Pearl Beach Resort

This delicious recipe for Poisson Cru à la Tahitienne is an easy appetizer featuring raw tuna marinated in fresh lime juice mixed with creamy coconut milk, cucumbers and tomatoes.

I first discovered this traditional French Polynesia dish while island-hopping through the South Pacific. I sampled versions of poisson cru — known as ia ota in Tahitian and Oka i’a in Samoa — in home kitchens and restaurants from Bora Bora to Tikehau and can say that this is the very best poisson cru recipe around!   

Much like Latin ceviche and Spanish salpicón de mariscos (seafood salad), it takes just minutes to prepare! 

Poisson Cru Tahitienne
Poisson Cru Tahitienne is easy to make and delicious!

My immersion into French Polynesian cuisine took place at a cooking class set on a tiny coral atoll near Tikehau, 350 km northeast of Tahiti. 

The Tuamotu archipelago is dubbed Tahiti’s “strand of pearls” and is a string of 77 stunning islands and atolls strewn across the South Pacific. 

Le Taha'a Island Resort and Spa in French Polynesia
You can also try poisson cru at Le Taha’a Island Resort and Spa in French Polynesia

Our base was the Tikehau Pearl Beach Resort, a luxury resort set on its own motu (tiny island) tucked within a wild coconut grove and surrounded by pink sand beaches. 

Beach hammock at Tikehau Resort French Polynesia
My beach hammock at Tikehau Pearl Beach Resort French Polynesia

“The lagoon surrounding this island is one of French Polynesia’s richest in marine life,” said Anne Tran-Thang, the resort’s general manager, as we walked across the wooden pathways suspended above the shallow blue waters.

Peering down, I could see brain coral as large as a submerged VW Beetle and a ring of brilliant Bénitier coral as bright as a sapphire necklace. And a lot of unusual marine life!

Titan Trigger Fish in French Polynesia
This titan fish is the strangest fish I’ve ever seen – fortunately it is NOT an ingredient in poisson cru!

Donning a snorkel mask and armed with my Fujifilm FinePix XP80 Waterproof Digital Camera, I stepped into the crystalline waters and within minutes was welcomed by schools of sergeant majors, a bright blue parrotfish and a titan fish seemingly intent on lifting its head out of the water.

I later learned that titan fish can be quite territorial and aggressive but this one seemed ultra friendly.

View from the boat enroute to motu cooking lesson and picnic Credit Michele Peterson
View from the boat enroute to poisson cru cooking lesson with Tikehau Pearl Beach Resort Credit Michele Peterson

A Poisson Cru à la Tahitienne Cooking Class

The next morning it was time for a private cooking class on an even more remote island. We travelled across the endless expanse of the Pacific to a speck of sand ringed by coral and dotted with spiky Pandanus shrubs.

Our local guide Chef Bachou Raufau toted the provisions to a shady spot and built a fire to grill the red snapper. While it grilled, he demonstrated how to handcraft serving trays out of palm.

Get a poisson cru Tahitienne cooking lesson on a remote island at Tikehau Pearl Resort
Get a poisson cru Tahitienne cooking lesson on a remote island at Tikehau Pearl Resort

“Weaving is still very much a tradition among the Mamas of our village,” he explained, as he deftly wove  leaves into sturdy utensils.

Then we learned how to make Tahitian-style Poisson Cru a traditional dish of raw tuna marinated in lime juice and coconut milk that’s similar to Latin ceviche. Known as ia ota in Tahitian, it was the perfect recipe to learn as it’s considered the national dish of Tahiti and the islands of French Polynesia.

Is Poisson Cru Tahitienne a Fish Salad or a Ceviche?

Although I originally thought Poisson Cru was basically a Tahitian-version of ceviche, I quickly discovered that there are important differences.

To begin, unlike Latin ceviche, the vegetables are coarsely chopped rather than finely diced. Chunks of fresh seeded cucumber are mixed with chunks of fresh tomato rather than minced veggies you’d see in ceviche.

Poisson Cru is also different from Latin ceviche in the type of fish used. The best fish to use for Poisson Cru Tahitienne is tuna.  A flaky fish will disintegrate and quickly turn mushy. Oily fish such as mackerel won’t provide the same delicate flavour.

“For us, shark, turtle and eel are sacred, so we don’t eat them, “ said Bachou our chef as he chopped a slab of tuna into chunks on his cutting board.

 

poisson cru Tahitiene
Read to eat! Poisson cru Tahitian style

The fish is also marinated very briefly rather than marinated for a long period of time. The addition of coconut milk is also an important step in making Poisson Cru Tahitienne. 

“To get the freshest miti haari or coconut milk, you grate a ripe coconut and then squeeze the milk out through a cloth,” he explained.

The Poisson Cru Tahitienne we made that day was velvety, with the tender cubes of tuna tasting as fresh as the sea. The coconut milk added a touch of sweetness while the crunch of cucumber and red tomato made it an especially memorable dish.

It was followed by grilled red snapper, a hearty main course with a smoky flavour and crispy skin, infused by the charcoal of the open fire.

A private dining experience on a remote motu is an experience offered by Tikehau Pearl Beach Resort

We enjoyed it all at a table set in the shallow water’s edge where sleek lemon and black tip sharks glided past, hoping for a handout. The ever-fearless Sue Campbell took the video below of the dozens of sharks circling around our table.

I watched my table scraps get snapped up by a flurry of snapping jaws and decide to lift my toes out of the water; for while Polynesian tastes and traditions might preclude eating shark, the feeling might not be reciprocal.

Tips for Making French Ceviche or Tahitian E’ia Ota

Although this recipe for E’ia ota is very easy, there are a few tips and secrets to success when making any marinated raw fish recipe. For the best marinated fish Tahitian island style, here’s what you need to know:   

Raw Tuna for French Ceviche
Use the freshest and best quality sushi-grade tuna you can find.
  • Select the highest quality raw tuna that you can afford. Sushi-grade tuna is your best choice. You may need to order it in advance from your fish monger. 
  • Look for tuna that appears moist but not soggy. It should have a fresh-from-the-sea smell with no fish odour. 
  • Tuna should be bright red and translucent with no browning.
  • Fresh coconut milk is best but light canned coconut milk makes a good substitute. Be sure to stir the coconut cream throughly before using. 
  • This fresh ceviche should be prepared just before serving. The raw fish should be marinated in fresh lime juice for just a few minutes not hours. If the delicate raw tuna sits in lime juice for too long it can burn the flesh. 
poisson cru Tahitienne
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4.95 from 34 votes

Poisson Cru Tahitienne

A marinated raw fish and coconut dish from Tikehau Pearl Beach Resort in French Polynesia. You’ll find versions of this easy dish throughout the South Pacific including Tonga where it is known as 'Ota 'Ika. 
Prep Time20 mins
Total Time20 mins
Course: Appetizer
Cuisine: Tahitian
Servings: 4 servings
Calories: 229kcal
Author: Michele Peterson
Cost: $15

Equipment

  • Knife

Ingredients

  • 1 tomato
  • 2 medium cucumbers
  • 2 limes
  • 1 small white onion
  • 1 pound raw ahi tuna
  • 3/4 cup fresh coconut milk grate ripe fresh coconut and squeeze the milk out of the pulp through cheesecloth or use light canned coconut milk
  • salt and pepper to taste
US Customary - Metric
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Instructions

  • Cut the tuna into bite-sized chunks and marinate in lime juice for five minutes.   
  • Peel, remove seeds and dice cucumbers into large pieces and place in a large glass bowl. 
  •  Add diced tomatoes and onion. Mix in marinated tuna and lime juice
  • Let sit for a few minutes,  add coconut milk, season with salt and pepper and serve immediately. 

Notes

  • Chop the veggies and fish into large chunks not tiny pieces. 
Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.

Nutrition

Calories: 229kcal | Carbohydrates: 9g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 80mg | Potassium: 555mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2820IU | Vitamin C: 18.5mg | Calcium: 41mg | Iron: 1.7mg
Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

Travel Guide for Tahiti and French Polynesia 

If you’re planning a trip to French Polynesia, be sure to check out this complete guide to choosing a luxury resort on Bora Bora so you can compare prices, location and special features of each of the resorts.

Official Tahiti Tourism: Get travel advice, maps and information on travel between the islands.

Relais Mahana Huahine: Beach bungalows on what’s known as the Garden of Eden island.

Le Taha’a Island Resort and Spa These are the overwater bungalows of your dreams complete with glass-bottomed floor and private decks with steps into clear waters.

Tikehau Pearl Beach Resort  Although it might be tempting to opt for one of the overwater bungalows, your best bet is one of the beach bungalows if you’re looking for a luxurious stay. They come with AC, an indoor/outdoor washroom and a private deck with a dreamy hammock.

Air Tahiti Nui: Air Tahiti Nui flies direct from Los Angeles International Airport (LAX) to Faa’a International Airport in Papeete, Tahiti. www.airtahitinui.com

Hilton LAX: A great option for travellers who want to unwind during their LAX layover, is a day pass to the upscale Hilton Los Angeles Airport Hotel, near the airport. www.losangelesairport.hilton.com

Map of Tikehau French Polynesia
Map of Tikehau French Polynesia

 

If You Enjoyed This Raw Fish and Coconut Recipe, You’ll Love These Posts:   

  • Coconut and Kiwi Chia Pudding 
  • Guatemalan Recipe: Tapado Seafood Soup 
  • Zeerovers Aruba: A Seafood Restaurant You Don’t Want to Miss 
  • Shopping at the World’s Best Sardine Shop (Lisbon) 

Save to Pinterest! 

Tahitian E'ia ota

Take a poisson cru cooking class at Tikehau Pearl Beach Resort

Recipe for poisson cru à la tahitienne in Bora Bora

Michele Peterson
Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

« Essential Guide to Studying Spanish in Antigua Guatemala
Toronto Harbour Brunch Cruise – Best Brunch with a View »

About Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

Previous Post: « Essential Guide to Studying Spanish in Antigua Guatemala
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Reader Interactions

Comments

  1. ashok

    August 10, 2021 at 1:00 am

    5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    Reply
  2. Leslie

    July 22, 2020 at 10:09 pm

    5 stars
    Thank you for sharing what you learned! I would have been missing out on this great recipe! LOVE!

    Reply
  3. Linda

    July 22, 2020 at 8:34 pm

    5 stars
    I love taking cooking classes when I travel, as well as learning about their traditional/signature dish. This fish ceviche looks so refreshing, good, and I can’t wait to picture myself eating this with Tahiti music in the background

    Reply
    • Michele Peterson

      July 23, 2020 at 7:38 pm

      Cooking classes really are a great way to pick up some new cooking skills and enjoy a fun lunch at the same time!

  4. Alexandra

    July 22, 2020 at 7:54 pm

    5 stars
    Love the fresh and delicious flavours of this dish!

    Reply
  5. Kathryn D

    July 22, 2020 at 1:34 pm

    5 stars
    This fish dish sounds so tasty and easy to make too!

    Reply
  6. Estelle Forrest

    July 22, 2020 at 12:32 pm

    5 stars
    This sounds so so yummy! And I usually make my ceviche with chunkier veggies so I think I will really like this!

    Reply
  7. alison abbott

    March 18, 2018 at 9:35 pm

    I love taking a cooking class when I travel. Such a great way to learn about the culture. This recipe looks delish, and one i will try once the weather warms up. Something about eating ceviche with snow outside that really doesn’t work for me. What a gorgeous location-I think anything would taste pretty wonderful in French Polynesia.

    Reply
    • Devon

      March 14, 2021 at 8:29 pm

      Thank you for sharing it was delicious! We enjoyed this very much and it was super quick to make. If only we had fresh coconuts!!! Me and my husband ate this with almost every meal when we were in Bora Bora.

    • Michele Peterson

      March 15, 2021 at 8:28 am

      I’m happy to hear you enjoyed it Devon! I agree….it would be wonderful to have a coconut tree handy!

  8. Doreen Pendgracs

    March 16, 2018 at 8:54 am

    Michele, I am SO with you on this journey. Your photos are delightful, and I can just taste the ceviche. I’ve not yet been to Tahiti, but French Polynesia is definitely on my list!

    Reply
  9. Suzanne Fluhr

    March 15, 2018 at 1:03 am

    5 stars
    Wow. Those islands are the definition of sea level—until sea level rises. I’m not a fan of raw fish, but I did enjoy some of the ceviche on our recent trip to Ecuador and Colombia and I’m a fan of the vegetables, so maybe I’d give this version a try. As for eating surrounded by agitated sharks—-nah, but the location sure looks beautiful, especially after a freezing day here in Philly.

    Reply

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Michele Peterson in Tuscany Italy Credit Insight Vacations.

Hi, I'm Michele! Welcome to A Taste for Travel, one of the world’s top culinary travel blogs, welcoming over 1.5 million readers annually! 

Along with a team of expert travel writers, enthusiastic eaters and skilled photographers, we help readers plan incredible adventures and make delicious global recipes at home.

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