Poisson Cru (Tahitian Coconut Lime Fish) by Tanerxaydin

Ingredients

• 500g (1 lb) fresh cod, skinless and diced into 1/2-inch cubes
• 1/2 cup fresh lime juice (from about 3-4 limes)
• 1 (400ml/13.5 oz) can full-fat coconut milk
• 1 cup fresh pineapple, diced
• 1/2 small red onion, finely diced
• 1 medium carrot, peeled and finely diced or julienned
• 1 small fresh chili (like bird's eye or serrano), thinly sliced (seeds removed for less heat)
• 1/4 cup fresh coriander (cilantro), chopped
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste

Instructions

1. Place the diced cod in a non-reactive bowl, pour the fresh lime juice over it, and toss gently to ensure all fish pieces are coated. Let it cure at room temperature for 15-20 minutes, or until the fish turns opaque.
2. While the cod cures, prepare the vegetables and pineapple: finely dice the red onion and carrot, dice the pineapple, thinly slice the chili, and chop the coriander.
3. Once the cod is cured, you may drain off any excess lime juice if you prefer a less acidic dish, though it's not strictly necessary
4. Add the coconut milk, diced pineapple, red onion, carrot, sliced chili, and chopped coriander to the bowl with the cured cod.
5. Gently fold all the ingredients together until well combined.
6. Season the Poisson Cru with salt and black pepper to taste, adjusting as needed. Serve immediately or chill briefly before serving for optimal freshness.