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Fish Marinated In Lime Juice With Onions
(Poisson Cru)
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| What You Need: |
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2 pounds skinned, boneless halibut or fresh tuna steaks, cut 1½ inches thick
1 cup strained fresh lime juice
½ cup coarsely chopped onions
2 teaspoons salt
3 medium-sized firm ripe tomatoes, stemmed, peeled and coarsely chopped
½ cup coarsely chopped scallions, including 2 inches of the green tops
¼ cup coarsely chopped sweet green bell peppers
2 hard-cooked eggs, coarsely chopped
1 cup rich coconut top milk, chilled
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| How To Cook: |
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1. Chill the halibut or fresh tuna steaks briefly in the freezer in order to firm the meat and make it easier to cut, but do not let the fish freeze completely. With a cleaver or large, sharp knife, cut the steaks lengthwise into ¼ -inch-thick slices, then cut each slice into pieces 1½ inch square.
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2. In a deep bowl, mix the lime juice, onions and salt together. Drop in the fish and turn it about with a spoon until the strips are evenly coated. Cover and marinate at room temperature for at least 2 hours, or in the refrigerator for 3 to 4 hours, stirring the fish occasionally.
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3. When done, the fish will be opaque and fairly firm, indicating that it is fully "cooked." Taste to make sure; if it seems underdone, marinate the fish for an hour or so longer.
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4. To serve, drain the fish and squeeze it slightly to remove all the excess moisture. Place the fish in a serving bowl, add the tomatoes, scallions, green peppers and hard-cooked eggs and coconut milk and toss them all together gently but thoroughly.
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NOTE:
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1. The term poisson cru literally means raw fish. The recipe itself is similar to the ceviche popular in many Latin American countries which "cooks" fish in a marinade of lime or lemon juice seasoned with onions, garlic and hot chilies.
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