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I first tried poisson cru on my honeymoon in French Polynesia, and fell in love with it immediately. Everything was fresh and local, and after a day on a hot beach, nothing could have tasted more perfect. I ate it at practically every meal after that.
It’s often compared to ceviche, and the technique is similar: raw fish briefly marinated in lime juice, then tossed with fresh vegetables. But unlike ceviche, poisson cru brings in coconut milk, which tempers the acidity and gives the dish a cool, creamy quality. In Polynesia, the tuna comes straight off the fishing boat, the limes from a backyard tree, and the coconut milk from freshly pressed coconut flesh. Back home, sushi-grade tuna and canned coconut milk do the job beautifully.
It comes together in about 30 minutes with no cooking required, which makes it just as welcome on a hot summer day here as it was on a beach in Tahiti.
What Goes Into Poisson Cru
Simple ingredients, and every one of them matters. I’ve leaned a bit heavier on the vegetables here than a traditional version would, which fits nicely with the Mediterranean Diet approach of filling the plate with plants.
Find the complete recipe with measurements below.
- Sushi-grade tuna. Tuna is a lean, high-protein fish with a mild, clean flavor that works beautifully with citrus and coconut. Sushi-grade means it’s been handled and frozen to standards safe for raw consumption. Ask your fishmonger, or look for it at a well-stocked grocery store or Asian market. Mahi-mahi works as a substitute if tuna isn’t available.
- Fresh lime juice. This is what “cooks” the fish. Fresh-squeezed only here, bottled juice won’t give you the same brightness.
- Coconut milk. Full-fat canned coconut milk gives the dressing its creamy body and subtle sweetness. It’s a good source of medium-chain fatty acids and rounds out the acidity of the lime beautifully. Light coconut milk works too, though the result will be a bit thinner.
- Cherry tomatoes. Sweet, juicy, and colorful. A mix of red, orange, and yellow adds visual interest and a pop of vitamin C.
- Cucumber. Crisp and cooling. Persian or English cucumbers work best since they have thinner skin and fewer seeds.
- Green bell pepper. Adds crunch and a mild, fresh flavor. Any color bell pepper works if you prefer a sweeter note.
- Red onion. Thinly sliced for a gentle sharpness that cuts through the richness of the coconut milk. Rich in antioxidants and adds great color throughout the salad.
- Shredded carrot. A small but worthwhile addition for color, a touch of sweetness, and a bit of beta-carotene.
- Salt and pepper. Added at the end, once the coconut milk and vegetables are in. Season to taste.
How to Make Poisson Cru
This recipe comes together in about 30 minutes with no cooking involved. Full recipe below.
- Dice and rinse the tuna. Cut into ½-inch cubes and rinse briefly under cold water to remove any surface residue. Pat dry and place in a large glass or other non-reactive bowl.
- Marinate in lime juice. Pour the fresh lime juice over the tuna, mix well, cover, and refrigerate for 20 minutes. The lime will start to firm up the surface of the fish and turn it slightly opaque.
- Prep the vegetables. While the tuna marinates, slice the onion, bell pepper, and cucumber thin, quarter the cherry tomatoes, and shred the carrot.
- Drain and add coconut milk. After 20 minutes, drain about half the lime juice. Add the coconut milk, vegetables, salt, and pepper, and toss everything well.
- Serve chilled. Poisson cru is best eaten right away, straight from the fridge.
Poisson Cru Timeline
🔪 Dice and rinse the tuna — 5 minutes
🍋 Marinate in lime juice, covered in the fridge — 20 minutes
🥒 Prep the vegetables while the fish marinates — 10 minutes
🥥 Drain, add coconut milk and vegetables, toss — 2 minutes
🍽️ Serve chilled — immediately
⏱️ Total time: about 30 minutes
What to Serve with Poisson Cru
Poisson cru is light and fresh on its own, which makes it easy to pair. Here are a few ideas.
- As a starter. In French Polynesia, it’s traditionally served as an appetizer before grilled fish or meat. It works beautifully in that role at a summer dinner party.
- With crusty bread or crackers. A simple baguette or plain crackers on the side let you scoop up the coconut lime dressing, which you’ll want to do.
- Over rice. Spooned over plain brown rice or coconut rice, it becomes a light but satisfying main. This is a common way to serve it across the islands.
- As a light lunch. On its own, straight from the bowl. It’s filling enough for a warm-weather lunch without weighing you down.
Your Questions, Answered
Yes, as long as you use sushi-grade tuna. Sushi-grade means the fish has been handled and frozen to standards safe for raw consumption. Buy it from a reputable fishmonger or well-stocked grocery store. The lime juice firms up the surface of the fish but does not kill bacteria the way heat does, so the quality of your fish is everything.
Tuna is traditional, but mahi-mahi and wahoo are also used in French Polynesia. Whatever you choose, it must be sushi-grade. Avoid oily, strong-flavored fish like mackerel or salmon.
Yes, the mix is flexible. This recipe is already more generous with vegetables than a traditional poisson cru, which I like for the added nutrition and color. You can swap the green bell pepper for any color, skip the carrot, or add celery. Avocado is a nice addition, just add it right before serving as it browns quickly. Keep the onion and cucumber though, they’re central to the classic flavor profile.
Twenty minutes is the sweet spot. Less than that and the lime hasn’t had enough time to firm up the fish. Much longer and the texture starts to get tough and the flavor too sharp, closer to a pickled fish than a fresh salad.
Tuna does contain mercury, as do most large predatory fish. For most healthy adults eating poisson cru occasionally, it’s not a concern. That said, pregnant women, nursing mothers, and young children are generally advised to limit their tuna consumption. If that applies to you, mahi-mahi is a lower-mercury alternative that works well in this recipe. For general guidance, the FDA and EPA publish recommendations on fish consumption and mercury levels that are worth a look.
Make Ahead & Storage
Poisson cru is best eaten fresh, ideally the same day you make it. That said, here are a few notes if you need to plan ahead.
Make ahead: You can dice the tuna and prep all the vegetables a few hours in advance and keep them separately in the fridge. When you’re ready, marinate the fish in the lime juice for 20 minutes, then assemble. This way everything stays crisp and the fish doesn’t over-marinate.
Storage: Leftovers keep in an airtight container in the fridge for up to 24 hours. The fish will continue to firm up in the lime juice and the vegetables will soften slightly, but the flavor is still good the next day. Beyond 24 hours, the texture deteriorates noticeably.
Freezing: Not recommended. The fish and vegetables don’t hold up well after freezing and thawing.
Leftover coconut milk: A standard 13.5 oz can of coconut milk is more than you’ll need for this recipe. Freeze the remainder in an ice cube tray, then transfer to a bag once frozen. It keeps well for up to 3 months and is handy for smoothies, curries, or the next batch of poisson cru.
Try These Next
If you enjoy fresh, light seafood dishes, these two are worth a look:
Poisson Cru (Raw Fish Salad with Coconut Lime)
Ingredients
- 1 lb sushi-grade tuna
- ¾ cup fresh lime juice about 6 limes
- 1 cup coconut milk
- 1 cup cherry tomatoes quartered
- 1 cup cucumber thinly sliced
- 1 small green bell pepper thinly sliced
- ½ medium-to-large red onion thinly sliced (about ¾ cup)
- ¼ cup shredded carrot
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Dice the tuna into ½-inch cubes. Rinse briefly under cold water and pat dry. Place in a large glass or non-reactive bowl.
- Pour the lime juice over the tuna and mix well. Cover and refrigerate for 20 minutes.
- While the tuna marinates, slice the onion, bell pepper, and cucumber thin. Quarter the cherry tomatoes. Shred the carrot if not already done.
- After 20 minutes, drain about half the lime juice from the bowl.
- Add the coconut milk, vegetables, salt, and pepper. Toss well to combine.
- Serve immediately, chilled.
Notes
- Fish substitutes: Mahi-mahi or wahoo can replace tuna. Whatever you use, it must be sushi-grade.
- Vegetable swaps: Vegetable swaps: Avocado makes a nice addition if you’re serving immediately, but skip it if you’re planning on leftovers as it will brown quickly. Any color bell pepper works. Celery is a good swap or addition for extra crunch.
- Coconut milk: Full-fat gives the best creamy result. Light coconut milk works but the dressing will be thinner.
- Leftover coconut milk: A standard 13.5 oz can is more than you’ll need. Freeze the remainder in an ice cube tray, transfer to a bag once frozen, and use within 3 months.
- Marinating time: Don’t go much beyond 20 minutes or the tuna will over-firm and the flavor will turn sharp.
I’ve been making this every summer since my honeymoon in French Polynesia, and it never gets old. It’s one of those recipes that looks impressive but couldn’t be simpler. Perfect for a hot day when the last thing you want to do is turn on the stove.