Polynesian Cerviche Recipes
POLYNESIAN CERVICHE
ZWT7.... This is exactly how the recipe was posted and I'm still not sure if it's a raw fish recipe or the halibut is supposed to be cooked. I'm guessing raw since it says to eat immediately and discard all leftovers. Since I'm in Colorado and we don't get fresh fish, I always cook my meat.
Provided by Abi Fae
Categories Healthy
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Using a non-metallic mixing bowl, put the hallibut and lime juice in with the salt and pepper; mix well.
- Let the bowl sit 5-10 minutes to marinate.
- Add all remaining recipe ingredients, mix well, taste, and re-season.
- Serve immediately and discard any leftovers.
Nutrition Facts : Calories 424.1, Fat 11.2, SaturatedFat 8.3, Cholesterol 111.2, Sodium 186.6, Carbohydrate 37.1, Fiber 1.7, Sugar 29, Protein 43.8
POISSON CRU (TAHITIAN CEVICHE)
If French Polynesia had a national dish, it would surely be poisson cru. It's on nearly every menu in the country and in a way its flavor defines Polynesia - sweet, refreshing, tender and exotic.
Provided by Member 610488
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Take the tuna chunks and soak in a bowl of seawater or lightly salted fresh water while you chop the tomatoes, onion, cucumber, carrot and bell pepper - (locals swear this makes the fish more tender).
- Remove the tuna from the salt water and place in a large salad bowl. Add the lemon or lime juice and leave the fish to marinate for about five minutes.
- Pour off about 1/2 to 2/3 of the juice (depending on how lemony/limey you like it) then add the vegetables and toss together with the fish.
- Pour the coconut milk over the salad and mix again. Add salt and pepper, to taste. Garnish with chopped spring onion or parsley and serve with white rice.
Nutrition Facts : Calories 308.4, Fat 14.5, SaturatedFat 12, Cholesterol 51, Sodium 95.2, Carbohydrate 17.6, Fiber 3.5, Sugar 9.3, Protein 29.9
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