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Recipe Rating




5 Comments

  1. Debra Welling says:

    5 stars
    Hello Monica! I have been to Tahiti and fallen in love with Poisson Cru (pr Pwasson Crew). I got the recipe from a lady that represented tourism to The Cook Islands an hour from Tahiti, she was herself Tahitian. I made a batch, same as your recipe, and let her try it, and she felt that the fish should have soaked overnight in the lime juice! So I did that next time I made it, and I think she was right, though this could just be a personal preference…anyway, I haven’t made it for years, but today bought some tuna steaks and will make it again. I live in Sydney, Australia where it is very hot and humid now, so I practically live on varieties of salads. Thank you for sharing your recipe and advice! 😉🐟🧑‍🍳

    1. awesome!! Thank you for that little tip! My son will be back in Tahiti next spring for more surf so I am sure he’s looking forward to more of this! 🙂

  2. I had poison cru in Tahiti Bora Bora and Rangirora. None of it was made with tuna. The fish was a local white fish. I remember because I loved it and wanted to replicate it at home. I asked what was the name of the fish and it was something in Tahitian. When I got home I made it with halibut. It was delicious! Don’t know why all the recipes here list tuna. I’ve had ahi and I know what it tastes like and looks like.
    What I had was definitely not tuna.

    1. Glad you got to experience Poison Cru!! yes, I think they use mostly white fish and the recipe isn’t necessarily for tuna– it’s just what I used! Hope you can make it at home and enjoy. 🙂

  3. Mmmm….that sounds amazing! My husband and I love ceviche and poke so we’ll definitely have to give this a try. Thanks! 🙂