Tahitian Fish Salad Recipes

Steps:

• Dice the fish fillets and soak a few minutes in salted water; drain off the water and pat dry.
• Place fish in a bowl and cover with fresh lime juice, just enough to cover; let sit until the flesh is white on the outside and slightly pink on the inside (stirring from time to time), about 20 minutes.
• Meanwhile, grate carrots and cucumbers, finely chop tomatoes, and chop green onions.
• Rinse the fish in cold water (2 to 3 seconds under the tap), then drain and pat dry.
• Cover fish with coconut milk and add vegetables.
• Mix and season with salt and pepper.
• Push egg through a sieve or a food mill and sprinkle on top of salad along with chopped green onions.
• Serve with coconut flavored rice, if desired.

Steps:

• Combine in a medium bowl the tuna, lime juice, coconut milk, cucumber, scallions, optional chile and coconut, salt, and pepper. Refrigerate 30 minutes to 1 hour. Mix in the tomato and serve right away.

Steps:

• Mix all the ingredients together in a large, non-reactive bowl and set aside to marinate for 10 to 20 minutes.
• Drain excess liquid and adjust seasoning. Garnish with some freshly chopped green onions and serve in a decorate bowl or large clam shell.
• NOTES: Make sure to use very fresh, high-quality fish for this dish. Such fish is often marked "sushi grade" in the market. Use other fish - halibut, snapper, swordfish - if you like.
• Other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic.
• Sometimes a pinch of sugar is added to take the edge off the acidity.

Steps:

• In a large bowl, combine the first nine ingredients. In a small bowl, whisk the lemon juice, vanilla and honey. Pour over fruit; toss to coat. Cover and refrigerate for at least 30 minutes., Just before serving, in a small bowl, combine the cream cheese, marshmallow creme and vanilla; stir in pistachios. Serve with fruit salad.