Salmon, Poisson Cru Style

Salmon, Poisson Cru Style
Coconut Milk, Lime, Chili Oil
Radish, Cilantro
🐟 🥥 🌴

I had been meaning to share a version of Poisson Cru ever since my brother sent a photo of his boat while cruising in Tahiti. A friend of his there wrote to me afterward and said I had to try that island’s take on raw fish, especially since I’ve shared several crudo-style dishes here on Taste With The Eyes.

Poisson Cru—often considered the national dish of Tahiti—is beautifully simple. At its core, it’s raw fish, citrus, coconut milk, and some crisp vegetables. It’s often compared to ceviche, but the coconut milk shifts the balance, softening the acidity and giving the dish a smoother, more rounded finish.

Traditionally, it’s made with just-caught fish, most commonly tuna or other local reef fish. My version takes a different route.

Salmon are not found in the tropical waters of Tahiti. The water temperature is far too warm for them, so they’re not part of the local catch. But here, the Alaska salmon and coconut milk work beautifully in their own way. The sliced radish adds crunch along with a light peppery bite that cuts through the coconut milk, sesame chili oil brings nutty heat, while cilantro layers in a cool, herbal note.

Salmon, Poisson Cru Style Recipe

Ingredients

• approx. 14 oz. sashimi-quality raw sockeye salmon
• 1 c. full-fat coconut milk, chilled
• 3 T. fresh squeezed lime juice
• fine sea salt
• sesame chili oil
• radishes, thinly sliced
• cilantro sprigs
• flaky sea salt to finish

Method

Salmon

This technique for removing salmon skin is especially useful for dishes where the fish will be cooked, or for raw preparations like Poisson Cru and aguachile, where the fish is dressed and lightly cured. Because the edges of the salmon are briefly affected by the hot water, it’s not ideal for pristine sushi or sashimi.

Remove any pin bones from the salmon. Place a baking dish (about the size of the fillets) upside down in a rimmed sheet pan. Set the salmon on top, skin side up, then ladle boiling water over the surface. The skin will release almost immediately—peel it off, then transfer the fish to the refrigerator to chill until ready to slice.

Slice the salmon and arrange in an overlapping pattern on a chilled platter.

Poisson Cru Recipe

Tuck plenty of thinly sliced radish around and between the salmon slices.

Whisk together cold coconut milk, fresh lime juice, and sea salt to create a creamy, citrusy dressing. Pour it over the slices of raw salmon and let it sit for just 5 to 10 minutes before serving.

Finish by drizzling the entire dish with chili oil (more or less to taste). Garnish with cilantro sprigs and a final pinch of flaky salt.

Poisson Cru translates to “raw fish” in French, reflecting the influence of France on French Polynesia. And while salmon isn’t native to Tahiti, its soft, silky texture and clean, slightly buttery flavor make it feel right at home here, while still capturing the spirit of the dish. And with that—bon appétit!