POISSON CRU: TAHITIAN CEVICHE COCONUT SALAD

Ingredients

• 1 pound of sushi-grade tuna, cut into cubes
• Juice of 8 limes
• ½ teaspoon of salt
• 1 tomato (1¾ ounces)
• 1 green bell pepper, cubed
• 1 persian cucumber, peeled and quartered
• 1 carrot, peeled and grated
• 1 large red onion, diced
• 1 glass coconut milk
• 2 cloves garlic
• 1 small knob of ginger
• Salt and pepper

How to Make

Stage 1

1. Place your cubes of tuna into a small bowl, then pour the lime juice over the tuna
2. Mix and massage the lime juice into the tuna, sprinkling salt into the tuna as well
3. Cover bowl and put in the refrigerator. Let the tuna sit for 8-12 minutes, but not much longer. You don't want the acid to "overcook" the fish

Stage 2

1. While the tuna is "cooking," combine the tomato, bell pepper, cucumber, carrot, onion, garlic and ginger into a large serving bowl
2. Once the tuna is "cooked" and ready to go, remove from the bowl of lime juice (but keep the bowl around) and add the tuna to your salad bowl
3. Drizzle half of the lime juice from your cooking bowl into the salad and mix well
4. Finally, add the coconut milk bit by bit, mixing around the salad well