Tahitian Poisson Cru

I was very fortunate as a child to live up in Tahiti  for a while and  have lived on this Tahitian classic all my life. Mum used to make this for me every  birthday.Interestingly this will be the first time I have  ever written the recipe down. You can play around with the vegetables so don’t panic if you don’t have the full list of ingredients . Recipe by Melanie 


  • 500gm Fresh fish, Snapper, Tarakihi,  cut into 2 cm cubes
  • Enough fresh lemon juice to cover the  cut fish approx 1 cup
  • 3 spring onions  finely cut
  • 1 deseeded red chilli
  • 2 stalks finely chopped celery
  • 1  coarsely grated carrot
  • 1 red onion finely chopped
  • 1 red capsicum
  • Handful of chopped Coriander
  • 2 tsp salt
  • 1 can of  good quality Coconut cream or milk ( if you would like it slightly runnier )
  • 1/2 cup deseeded chopped cucumber
  • Crack pepper
  • Finely cut Kaffir lime leaf ( optional )
  • Cos Lettuce to serve and micro greens


  1. Cut the fish into similar sized cubes approx 2 to 3 cms
  2. Place into non metallic bowl and cover with the squeezed lemon juice , cover and refrigerate for 1 to 1.5 hours
  3. Whilst the fish is marinating prepare and chop all the other ingredients  ( apart from the cos lettuce )and place into a bowl , check seasoning ( it needs be well salted ) refrigerate .
  4. After 1 to 1.5 hours take fish out of fridge and drain off the lemon juice and discard
  5. Add all other ingredients and combine gently, check the taste .
  6. Refrigerate until ready to serve
  7. In a glass or small bowl , place the shredded lettuce and spoon the Poisson Cru mixture over the top and top with micro greens .
  8. As a nibble this can be served on Chinese style spoons and passed around .

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