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.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Servings4
DifficultyEasy
🧂 Ingredients
- 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
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓Use the freshest, highest quality fish you can find.
- ✓Adjust the amount of chili to your spice preference.
- ✓For a richer flavor, use freshly grated coconut to make your own coconut milk.
- ✓Ensure the fish is fully submerged in lime juice for proper 'cooking'.
🔄 Variations
- 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.