Recipe courtesy of Nicolas Boutin
Poisson Cru with Coconut Milk and Lime
- Level: None
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 272
- Total Fat
- 15
- Saturated Fat
- 13
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 29
- Cholesterol
- 44
- Sodium
- 485
- Total: 20 min
- Active: 15 min
Ingredients
1 pound fresh yellowfin tuna, cut into about 1/2-inch dice
3 tablespoons lime juice
Sea salt
1 cup fresh coconut milk
1/4 cup peeled and 2-inch-diced carrots
1/4 cup peeled, seeded and 2-inch-diced cucumber
2 tomatoes peeled, seeded and cut into 2-inch dice, or cherry tomatoes cut in half
Freshly ground pepper
1 tablespoon finely chopped scallion
Directions
- In a bowl, combine the tuna, lemon juice and some salt and let marinate for 5 minutes. Drain the lemon juice and add the coconut milk, carrots, cucumbers and tomatoes to the bowl. Mix together and add salt and pepper to taste. Serve in a bowl (or half fresh coconut shell if possible) add the scallions on top.