Of all the wonderful foods Polynesians enjoy, without question, the national pride is Poisson Cru. This colorful and delicious dish is made with raw tuna, fresh coconut milk and local vegetables, perfectly blended to highlight its fresh and energizing flavors, and can be enjoyed any time of the day – as a snack or meal.  We’d love to share Executive Chef Frederic Angevin’s recipe with you, so you can enjoy this taste of Bora Bora at home.

poisson cru


  • 1 pound very fresh high-grade ahi tuna, diced in neat 1/2-inch cubes
  • 1/2 cup fresh lime juice
  • 1/2 cup coconut milk
  • 1/2 cup diced peeled and seeded cucumber
  • 4 to 5 scallions, green and white portions, split lengthwise and minced
  • Several tablespoons shredded coconut, optional
  • 3/4 teaspoon salt, or more to taste
  • Freshly ground pepper
  • 1 medium tomato, seeded and squeezed to eliminate liquid, diced


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

More posts from July 2015