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Poisson Cru au Lait de Coco
A refreshing and iconic Seychellois dish of raw fish marinated in lime juice and coconut milk, often served as an appetizer or light meal.
ð§ ææ
- 500 g Firm white fish (e.g., tuna, mahi-mahi, snapper)(sushi-grade, cut into 1-inch cubes)
- 120 ml Fresh lime juice(from about 4-6 limes)
- 200 ml Fresh coconut milk(thick, unsweetened)
- 1 medium Red onion(finely chopped)
- 1 medium Tomato(deseeded and finely chopped)
- 1/2 medium Cucumber(deseeded and finely chopped)
- 1 small Fresh chili (e.g., bird's eye)(finely chopped, seeds removed for less heat (optional))
- 1/4 cup Fresh coriander (cilantro)(chopped)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Place the cubed fish in a non-reactive bowl.
- 2
Pour the lime juice over the fish, ensuring all pieces are submerged. Let it marinate for about 10-15 minutes, or until the fish turns opaque and 'cooks' in the acidity.
- 3
Drain most of the lime juice, leaving a little behind.
- 4
Add the coconut milk, chopped red onion, tomato, cucumber, chili (if using), and coriander to the bowl with the fish.
- 5
Gently mix all the ingredients together.
- 6
Season with salt and black pepper to taste. Stir gently again.
- 7
Chill for at least 15 minutes before serving to allow flavors to meld.
ð¡ ããã®ã³ã
- âUse the freshest, highest quality fish you can find.
- âAdjust the amount of chili to your spice preference.
- âFor a richer flavor, use freshly grated coconut to make your own coconut milk.
- âEnsure the fish is fully submerged in lime juice for proper 'cooking'.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add finely diced bell peppers for extra crunch and color.
- Incorporate a small amount of grated ginger for a subtle warmth.
- Serve with a side of steamed rice or breadfruit.