Tahitian Poisson Cru with Cucumber and Coconut Milk
i'a ota·(ee-ah oh-tah)
SNACKS
Naturally AIP / Polynesian Traditional. This is the undisputed culinary emblem of French Polynesia, a dish born of the Pacific and perfected over centuries. Originally, fishermen dressed their catch with nothing more than seawater and freshly pressed coconut milk before citrus arrived on the islands. It’s a spectacular, high-protein raw fish salad that mirrors ceviche but uses generous, velvety coconut milk to mellow the bite of the lime. The trick here is respect for the fish—it sits in the acid for no more than two or three minutes so it doesn't turn chalky. Lean on pre-prepped vegetables and pristine sushi-grade fish, and you have a deeply nourishing snack that comes together with staggering speed.
Ingredients
- sushi-grade ahi or albacore tuna1 lb
- fresh lime juice1/3 cup
- English cucumber1/2 med
- carrot1 med
- scallions3 med
- full-fat canned coconut milk1/2 cup
- fine sea salt1/2 tsp
- fresh ginger1/2 tsp
Method
- 01
Marinate the fish.
Place the cubed tuna in a glass or ceramic bowl, pour the lime juice over the top, and toss gently to coat. Let it sit undisturbed at room temperature for exactly 2 to 3 minutes so the fish just begins to turn opaque at the edges while remaining ruby-red in the center.
- 02
Drain the acid.
Tip the bowl and pour off roughly half of the excess lime juice, discarding it, to prevent the fish from becoming overwhelmingly sour.
- 03
Build the flavor.
Add the diced cucumber, grated carrot, sliced scallions, sea salt, and ginger to the bowl with the fish, tossing gently to combine.
- 04
Finish with fat.
Pour the coconut milk over the mixture and fold everything together until the milk slightly thickens and coats the fish and vegetables evenly. Taste the broth and add a final pinch of sea salt if the flavors need to pop.
- 05
Serve immediately.
This is best enjoyed right away in small bowls with a spoon to capture the bright, coconut-lime broth, though it will keep in an airtight glass container in the fridge for up to 24 hours.
Notes
LABEL CHECK — COCONUT MILK.
Commercial coconut milk is a notorious hiding place for non-AIP thickeners like guar gum, xanthan gum, or polysorbates, which can irritate the gut lining. Look for a brand where the only ingredients are "coconut" and "water" (Aroy-D and Native Forest Simple are excellent, compliant standards).
Sourcing the fish.
Because this dish relies on raw seafood, sourcing is paramount. Look for fish labeled "sushi-grade" or "sashimi-grade" at a trusted fishmonger or high-quality grocery counter; high-quality commercially flash-frozen tuna is incredibly safe and often superior in texture once gently thawed.
The Polynesian evolution.
Diaspora versions often call for diced tomatoes, bell peppers, or black pepper, which are post-contact additions. We omit them here not just to honor strict AIP guidelines, but because the crisp, minimalist crunch of cucumber and carrot allows the buttery tuna to remain the undisputed star.
From AIP 10 Minute Meals.