French Polynesia Traditional Food: Poisson Cru

Poisson cru à la tahitienne is a traditional French Polynesian dish of raw fish briefly dressed with lime juice, then mixed with coconut milk and crisp vegetables. This version keeps the fish cool and tender, balances rich coconut with bright citrus, and is served promptly as a refreshing main or shared starter; household and island versions vary in their vegetables and seasonings.

Ingredients

1 1/2 lb (680 g) very fresh, skinless, boneless firm white fish, such as mahi-mahi, snapper, or sea bass, cut into 1/2-inch (1.25 cm) cubes
1/2 cup (120 ml) freshly squeezed lime juice, usually from 4 to 6 limes
1 cup (240 ml) unsweetened coconut milk, chilled and well shaken
1 cup (130 g) cucumber, peeled if desired, seeded, and diced
1/2 cup (90 g) ripe tomato, seeded and diced
1/2 cup (55 g) carrot, peeled and finely grated
1/3 cup (35 g) thinly sliced scallions
1/4 cup (35 g) finely diced red onion
1 tablespoon (4 g) chopped fresh cilantro, optional
3/4 teaspoon (4 g) fine salt, plus more to taste
1/8 teaspoon (0.3 g) freshly ground black pepper, optional

Instructions

Check the fish and keep it cold. Use fish from a reputable seafood seller that is intended for raw consumption and has been frozen according to FDA parasite-destruction guidance: -4°F (-20°C) or below for 7 days. Thaw frozen fish in the refrigerator, not on the counter. Lime juice does not make fish safe in the way cooking does, so freezing guidance and careful cold handling matter even though the fish will turn opaque in citrus.
Prepare your work area. Wash your hands, rinse and dry the vegetables, and use a clean cutting board and knife reserved for the fish or thoroughly washed before cutting produce. Keep the fish refrigerated while you chop. Cut it into even 1/2-inch (1.25 cm) cubes so the citrus coats the pieces consistently and the dish is easy to eat with a fork.
Season briefly with lime. Put the fish in a nonreactive glass or stainless-steel bowl and pour over the lime juice. Gently fold to coat, cover, and refrigerate for 5 minutes. This short rest seasons the surface and firms its texture; it is not a food-safety step. A longer soak makes the fish progressively firmer and more acidic, so it is not needed for this recipe.
Prepare the vegetables while the fish rests. Dice the cucumber and tomato, grate the carrot, slice the scallions, and finely dice the red onion. If the cucumber has large watery seeds, scrape them out before dicing. Pat very juicy tomato pieces dry if needed; excess liquid can dilute the coconut dressing.
Drain and dress the fish. Pour off most of the lime juice, leaving the fish lightly coated rather than squeezing it dry. Add the chilled coconut milk and salt, then fold gently. The mixture should look creamy and lightly citrusy, not like a bowl of lime juice. Add a spoonful or two more coconut milk if you prefer a milder, richer dressing.
Add the vegetables. Fold in the cucumber, tomato, carrot, scallions, red onion, cilantro, and black pepper if using. Taste a piece with some dressing. Add salt or a small squeeze of lime if needed, bearing in mind that the vegetables will soften and release a little moisture as the salad stands.
Serve promptly. Spoon the poisson cru into chilled bowls or a shallow serving dish and bring it to the table right away. Keep it cold while serving and do not leave it at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F (32°C).

Tips

Choose a firm fish. Mahi-mahi, snapper, and sea bass hold their shape well when diced. Ask the fish seller about fish intended for raw consumption and its freezing history; a label alone is not a substitute for the required handling. Avoid fish with a strong odor, dull appearance, or soft, mushy flesh.
Use coconut milk, not sweetened coconut cream. Unsweetened canned coconut milk gives the dish its characteristic creamy finish. Shake the can before measuring. If coconut milk is hard to find, thawed unsweetened coconut cream diluted with water can work, but it is richer; begin with about 3/4 cup (180 ml) diluted mixture and adjust to taste.
Keep the citrus rest short. The fish should be coated and chilled, not left on the counter to “cook.” Extended lime contact changes the texture and can overwhelm the coconut and vegetables, without replacing safe sourcing or freezing. Add the lime in stages if your limes are especially tart.
Cut evenly and avoid excess water. Similar-size fish cubes make each bite pleasant and help the dressing cling. Seed watery cucumber and tomato, and drain the fish lightly before adding coconut milk; pressing or squeezing it hard can break up the pieces and leave the salad dry.

Serving Suggestions

Serve poisson cru soon after mixing, either as a light main course or as one dish in a larger meal. In French Polynesia, it is commonly paired with rice; a bowl of warm steamed rice is particularly useful for catching the coconut-lime dressing. For a lighter plate, offer leafy greens or extra cucumber alongside it, and provide lime wedges for anyone who wants a sharper finish.

For a shared table, place the fish in a chilled serving bowl and set out rice, sliced scallions, and extra vegetables separately. Keep the bowl over ice if the meal will last a while, while still following the room-temperature time limits. The salad is best eaten with a fork rather than served as a dip: the fish pieces and vegetables should remain distinct, with enough dressing to coat them without pooling heavily at the bottom.

Variations

Recipes for poisson cru vary from family to family and island to island. Some include more cucumber or tomato, while others add finely sliced bell pepper, spring onion, or a little chopped chili. You can replace the cilantro with parsley or leave it out entirely. These changes alter the fresh, herbal notes but keep the basic combination of fish, citrus, and coconut. Add chili sparingly so it does not mask the delicate fish.

If fresh coconut is available, use thinly grated fresh coconut with a little coconut water or water in place of some of the canned coconut milk. The result is less uniformly creamy and has a more textured coconut flavor. For a different fish, choose another firm, mild species suitable for raw consumption and follow the same freezing and cold-handling guidance. Do not use freshwater fish or fish that has not been handled for raw service.

For a cooked alternative, gently cook the fish instead of serving it raw, then cool it promptly in the refrigerator before combining it with the vegetables and coconut dressing. Check the thickest piece with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). This version will be firmer and less citrus-forward; add lime to the dressing rather than marinating the cooked fish for several minutes.

Storage and Reheating

This is a raw-fish dish, so it is best made in a quantity you can serve and eat promptly. Keep it refrigerated at 40°F (4°C) or colder until serving, and refrigerate leftovers within 2 hours (within 1 hour if the room is above 90°F / 32°C). For best quality, serve poisson cru the day it is made; the lime continues to change the fish’s texture, and the vegetables release water. As a cautious limit, use refrigerated leftovers within 24 hours, and discard them if they have been left out beyond the safe time limit or if their cold storage is uncertain. Do not freeze the assembled salad, since thawing makes the vegetables watery and the fish texture soft.

There is no reheating step for this recipe, and warming the raw-fish version is not recommended. If you made the cooked variation, refrigerate it promptly and reheat only the portion you plan to eat until it reaches 165°F (74°C), the safe temperature for reheated leftovers. A cold cooked-fish version can also be served chilled, provided it has been cooled and stored safely.

Frequently Asked Questions

What does poisson cru mean?

Poisson cru means “raw fish” in French. The dish is also called poisson cru à la tahitienne, or Tahitian-style raw fish. It is associated with French Polynesia and is often made with citrus, coconut milk, and chopped vegetables, though the exact ingredients and proportions vary.

Does lime juice cook the fish safely?

No. Lime makes the outside of fish turn opaque and changes its texture, but acid does not make fish safe in the same way that heat does. Use fish frozen according to FDA guidance for raw consumption, keep it cold, and serve it promptly. Pregnant people, young children, older adults, and anyone with a weakened immune system should choose the cooked version instead.

Can I make poisson cru ahead of time?

You can chop the vegetables and measure the coconut milk a few hours ahead, keeping them covered and refrigerated separately. For the best texture, dice and lime the fish shortly before serving, then mix in the coconut milk and vegetables. Avoid assembling it hours in advance: the fish firms as it sits in citrus and the vegetables gradually release liquid.

What can I use instead of mahi-mahi?

Use a firm, mild white fish such as snapper or sea bass, provided it is handled and frozen for raw consumption according to FDA guidance. The pieces should stay intact when gently folded with the dressing. If you cannot obtain fish suitable for raw service, choose the cooked variation and cook the fish to 145°F (63°C) rather than substituting ordinary fresh fish into the raw recipe.

Can I use bottled lime juice or light coconut milk?

Fresh lime juice usually gives a cleaner, brighter flavor, but bottled juice can work if that is what you have; add it gradually because its acidity and flavor vary by product. Light coconut milk is also usable, though the dressing will be thinner and less rich. Chill it well, drain the fish lightly, and add only enough to coat the ingredients.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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