Poisson cru is Tahiti’s answer to ceviche, and it’s one of the most refreshing dishes you’ll ever try. Fresh raw fish marinated in lime juice and coconut milk, mixed with crisp vegetables—it’s bright, tropical, and absolutely delicious. The coconut milk makes it creamier and richer than traditional ceviche, and the combination of flavors is just perfect for warm weather.
I first tried poisson cru at a beachside restaurant in French Polynesia, and I was immediately hooked. The freshness of the fish, the tang of the lime, the creaminess of the coconut milk, and the crunch of the vegetables created this perfect balance that I couldn’t stop thinking about. When I got home, I knew I had to learn how to make it.
Why This Recipe Works
What makes poisson cru special is the coconut milk. While ceviche uses just citrus juice to “cook” the fish, poisson cru adds coconut milk after the fish has marinated in lime juice. This creates a creamy, tropical sauce that’s richer and more substantial than traditional ceviche. The result is this beautiful balance of tangy, creamy, fresh, and crunchy.
The key is using the freshest fish possible—sushi-grade tuna or mahi-mahi are traditional choices. The lime juice “cooks” the fish through a process called denaturation, where the acid changes the protein structure. After about 15-30 minutes in lime juice, the fish becomes opaque and firm, just like cooked fish, but it retains that fresh, clean flavor.
The Complete Recipe
What You’ll Need
For the Poisson Cru:
1 pound sushi-grade tuna or mahi-mahi, cut into ½-inch cubes
½ cup fresh lime juice (about 4-5 limes)
1 cup coconut milk (full-fat, not light)
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and diced
1 medium carrot, julienned or finely diced
½ red onion, finely diced
1 bell pepper (red or yellow), diced
2-3 green onions, sliced
Salt to taste
For Garnish:
Fresh cilantro, chopped
Lime wedges
Optional: fresh chili peppers for heat
For Serving:
White rice or taro
Crusty bread
Step-by-Step Instructions
Step 1: Prepare the Fish
Make sure your fish is sushi-grade and very fresh. Cut it into ½-inch cubes, removing any skin or dark parts.
Place the fish cubes in a non-reactive bowl (glass or ceramic, not metal).
Step 2: Marinate in Lime Juice
Pour the fresh lime juice over the fish, making sure all pieces are submerged. If needed, add more lime juice to cover.
Cover and refrigerate for 15-30 minutes. The fish will turn opaque and firm as the lime juice “cooks” it. Don’t marinate longer than 30 minutes or the fish will become too firm and lose its delicate texture.
Step 3: Prepare the Vegetables
While the fish marinates, prepare all your vegetables. Dice the cucumber, tomatoes, carrot, red onion, and bell pepper into small, uniform pieces.
The vegetables should be fresh and crisp—this adds important texture to the dish.
Step 4: Drain and Combine
After the fish has marinated, drain off most of the lime juice, leaving just a tablespoon or two.
Add the coconut milk to the fish and stir gently to combine. The coconut milk should coat the fish and create a creamy sauce.
Add all the prepared vegetables and green onions. Gently fold everything together.
Season with salt to taste. Start with ½ teaspoon and adjust as needed.
Step 5: Chill and Serve
Cover and refrigerate for at least 30 minutes to let the flavors meld. Poisson cru is best served cold.
Before serving, give it a gentle stir and taste for seasoning. Add more salt or a squeeze of lime if needed.
Garnish with fresh cilantro and serve with lime wedges on the side.
Serve with white rice, taro, or crusty bread to soak up the delicious coconut-lime sauce.
Tips I’ve Learned Along the Way
Use Sushi-Grade Fish: This is crucial. Since the fish is eaten raw (technically “cooked” by acid), it must be sushi-grade and very fresh. Buy from a reputable fishmonger.
Don’t Over-Marinate: 15-30 minutes in lime juice is perfect. Longer and the fish becomes too firm and loses its delicate texture.
Fresh Lime Juice Only: Bottled lime juice won’t work. You need fresh lime juice for the right flavor and acidity.
Full-Fat Coconut Milk: Use full-fat coconut milk, not light. The richness is essential to the dish.
Drain Most of the Lime Juice: After marinating, drain off most of the lime juice before adding coconut milk. Too much lime juice makes it too acidic.
Keep It Cold: Poisson cru should be served cold. Keep it refrigerated until serving.
Serve Fresh: This dish is best eaten the day it’s made. The fish and vegetables are at their peak freshness.
Variations I Love:
Spicy Poisson Cru: Add diced jalapeño or Thai chili peppers
Mango Addition: Add diced fresh mango for sweetness
Avocado: Add diced avocado just before serving
Different Fish: Try salmon, snapper, or sea bass
Extra Citrus: Add a splash of orange juice with the lime
Why This Dish is Special
Poisson cru is the taste of the tropics in a bowl. It’s fresh, vibrant, and incredibly refreshing—perfect for hot summer days. The combination of tangy lime, creamy coconut milk, fresh fish, and crisp vegetables is just magical.
What I love most is how it showcases the quality of the ingredients. There’s no heavy sauce or complicated technique to hide behind—it’s all about fresh, high-quality fish and vegetables. When you use great ingredients, the dish shines.
It’s also surprisingly light despite the coconut milk. The vegetables add crunch and freshness, and the whole thing feels healthy and nourishing. It’s the kind of dish that makes you feel good after eating it.
Serving Suggestions
Poisson cru is traditionally served as a main dish with:
White rice (essential for soaking up the sauce)
Taro (traditional Tahitian side)
Crusty French bread
Plantain chips
Fresh tropical fruit (pineapple, papaya, mango)
Cold beer or tropical cocktails
The Bottom Line
If you love ceviche, you need to try poisson cru. The addition of coconut milk transforms it into something even more special—creamier, richer, and more tropical. It’s one of those dishes that transports you to a beach in Tahiti with every bite.
I make this whenever I can get really fresh fish and want something light, refreshing, and special. It’s perfect for summer entertaining, beach picnics, or anytime you’re craving something tropical and delicious.
Give it a try with the freshest fish you can find, and I think you’ll understand why this Tahitian dish is so beloved.
Have you tried poisson cru or ceviche before? What’s your favorite raw fish dish? Let me know in the comments!
Recipe Card
Poisson Cru (Tahitian Raw Fish Salad)
Prep Time: 20 minutes
Marinating Time: 15-30 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 4-6
Difficulty: Easy
Ingredients:
1 pound sushi-grade tuna or mahi-mahi, cut into ½-inch cubes
½ cup fresh lime juice
1 cup full-fat coconut milk
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and diced
1 medium carrot, julienned or diced
½ red onion, finely diced
1 bell pepper, diced
2-3 green onions, sliced
Salt to taste
Fresh cilantro for garnish
Lime wedges for serving
Instructions:
Cut sushi-grade fish into ½-inch cubes
Place in non-reactive bowl
Pour lime juice over fish, making sure all pieces are submerged
Cover, refrigerate 15-30 minutes until fish is opaque
While fish marinates, dice cucumber, tomatoes, carrot, onion, bell pepper
Drain most lime juice from fish, leave 1-2 tablespoons
Add coconut milk, stir gently to coat
Add all vegetables and green onions, fold gently
Season with salt to taste
Cover, refrigerate at least 30 minutes
Stir before serving, adjust seasoning
Garnish with cilantro, serve with lime wedges
Serve with rice, taro, or crusty bread
Tips for Success:
Use sushi-grade fish only (very fresh)
Don’t marinate longer than 30 minutes
Use fresh lime juice (not bottled)
Use full-fat coconut milk
Drain most lime juice before adding coconut milk
Keep cold until serving
Best eaten same day
Storage:
Best served fresh
Can refrigerate up to 24 hours
Fish texture changes over time
Nutrition (per serving):
Calories: ~220
Fat: 12g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
