Poisson Cru with Coconut Milk - Chef Recipe by Sebastien Prevel.

Poisson Cru with Coconut Milk - Chef Recipe by Sebastien Prevel.


Ingredients

300g raw red or white tuna
1/2 cucumber
1 carrot
1 red onion
100g wild cabbage
Dried coconut
Coconut milk
2 limes
Green onion or chives

Method

Peel and cut the carrot, cucumber, red onion and wild cabbage into strips.

Cut the raw tuna in cubes.

Marinate the whole lot with the coconut milk and lime.

Add a bit of salt and pepper.

Break the dried coconut in 2 pieces. Remove water. Cut the coconut in shell chips and dry them in the oven 180 C for 4-5 minutes.

Place the dish in the coconut shells.

Slice green onion and place the dried coconut shell chips on the dish.

Credits: Le Méridien Bora Bora

Photo Credits: Le Méridien Bora Bora


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