Authentic Tahitian Poisson Cru
I'a Ota·(ee-ah oh-tah)
LUNCH
A block of sushi-grade ahi tuna. Half a cucumber. A can of full-fat coconut milk. Raw tuna is briefly cured in bright lime juice, then bathed in rich coconut milk to mellow the bite. The traditional preparation leans on tomatoes and black pepper. We don't mourn the loss; we adapt. Swapping nightshades for the sharp, peppery crunch of fresh radishes recreates the structural snap and visual pop. Served chilled, this is a profoundly refreshing lunch that requires zero heat, one bowl, and under ten minutes of your time. The rest is just knife work and a heavy squeeze of lime.
Ingredients
- sashimi-grade Ahi or Yellowfin tuna10 oz
- fine sea salt1/2 tsp
- fresh lime juice3 tbsp
- English cucumber1/2 med
- red radishes4 med
- carrot1 small
- green onions2 med
- full-fat canned coconut milk1/2 cup
- fresh cilantro sprigs1 tbsp
Method
- 01
Cure the fish.
Place the cubed tuna in a mixing bowl, sprinkle with the sea salt, and pour the fresh lime juice over the top. Toss gently to coat the fish completely in the acid, then set the bowl aside for 5 to 7 minutes to let the lime begin denaturing the proteins.
- 02
Prep the crunch.
While the fish cures, use this time to rapidly dice the cucumber and radishes, grate the carrot, and slice the green onions.
- 03
Drain the acid.
Once the fish looks lightly cooked on the outside, hold the fish back with a spoon and carefully tip the bowl to drain off and discard about half of the excess lime juice. Do not skip this step; leaving all the juice will curdle the coconut milk and make the dish overly tart.
- 04
Assemble and serve.
Add the diced cucumber, radishes, carrot, and green onions to the bowl with the fish. Pour the full-fat coconut milk over the top and gently fold everything together until it forms a creamy dressing with the remaining lime juice, then garnish with cilantro and eat immediately.
Notes
Why this swap?
Authentic I'a Ota relies on diced tomatoes for acidity and texture, but tomatoes bring inflammatory glycoalkaloids to the table. Radishes offer a brilliant workaround, providing the exact same crisp texture, a beautiful pop of color, and a sharp bite that successfully replaces the traditional sprinkle of prohibited black pepper.
Label check.
Commercial coconut milk is a minefield of hidden gums, emulsifiers, and preservatives that can irritate a healing gut. You must use a brand with only two ingredients: coconut extract and water, such as Aroy-D or Savoy.
Sourcing tip.
Sashimi-grade generally means the fish has been flash-frozen at sea to kill parasites, making it safe to eat raw. Talk to your fishmonger, or look for frozen, pre-cut poke cubes at high-quality grocers to shave even more time off your prep.
From AIP 10 Minute Meals.