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Throughout Polynesia a characteristic salad is made with raw fish that's "cooked" in lime or lemon juice and flavored with piquant seasonings. It is similar to the more familiar 'seviche' of Latin American countries. There are probably as many variations of the dish as there are islands. The salads go by different names, include different varieties of fish, and are formulated differently. This recipe is from Tahiti.
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What You Need:
(To Serve: 4)
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1 pound fresh or frozen white-fleshed fish fillets (cod, flounder, halibut, or haddock)
Juice of 2 or 3 limes or lemons
½ cup coconut milk (or try another)
1 cup chopped onions
1 tablespoon minced hot peppers
Salt to taste
GARNISHES
2 medium-sized tomatoes, peeled and cut into wedges
1 cup sliced cucumbers
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Translate this recipe:
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| How To Cook: |
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1. Cut fish into 1½-inch cubes.
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2. Put in a medium bowl and cover with lime or lemon juice.
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3. Allow to stand at least 4 hours, stirring fish occasionally.
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4. When the color of the fish has turned opaque, indicating that it is "cooked," drain to remove all liquid.
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5. Put in a serving dish and add coconut milk, onions, peppers, and salt.
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6. Refrigerate at least 1 hour to blend flavors.
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7. Serve garnished with tomatoes and cucumbers.
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