Fresh Coconut Poisson Cru

Name: Fresh Coconut Poisson Cru
Ingredients: 1/2 - 1 lb ono or ahi (or any sashimi-grade fish); 3 sweetwater coconuts (or 1 can of high-quality coconut milk); 5-6 lemons or limes, juiced; 1 tsp sea salt, plus more to taste; 1/2 red onion, finely diced; 1 cucumber, peeled, seeded, and finely diced; 1/2 large papaya, peeled, seeded, and finely diced; 1 avocado, finely diced; 1 purple radish, finely diced; 1 small bunch chives, thinly sliced; Handful of basil leaves, for garnish; MASA Chips Lime, for serving

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Ancient Crunch

If you’re looking for the ultimate refreshing bite, this Poisson Cru (Tahitian-style ceviche) is it. The combination of fresh, citrus-cured fish and silky coconut milk creates a balance of bright acidity and rich creaminess that is second to none. We love using Ono or Ahi for their clean, buttery textures, which pair beautifully with the sweetness of fresh papaya and the crunch of cucumber. Serve it chilled in a coconut shell with a side of MASA Chips to round out this tropical classic.

Ingredients

1/2 - 1 lb ono or ahi (or any sashimi-grade fish)
3 sweetwater coconuts (or 1 can of high-quality coconut milk)
5-6 lemons or limes, juiced
1 tsp sea salt, plus more to taste
1/2 red onion, finely diced
1 cucumber, peeled, seeded, and finely diced
1/2 large papaya, peeled, seeded, and finely diced
1 avocado, finely diced
1 purple radish, finely diced
1 small bunch chives, thinly sliced
Handful of basil leaves, for garnish
MASA Chips Lime, for serving

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Directions

If using fresh coconuts, blend the meat and coconut water in a high-speed blender until smooth. Strain the mixture through a nut milk bag or clean cloth to extract the fresh milk. Set aside.
Dice your fish into half-inch cubes. In a bowl, combine the fish with the lemon/lime juice and one teaspoon of sea salt.
Place the fish in the fridge for 30 minutes to an hour. You’ll know it’s ready when the fish has become opaque in color.
Strain the fish from the citrus juice. In a large bowl, combine the fish with the coconut milk, red onion, cucumber, papaya, avocado, and radish. Add a couple of tablespoons of the leftover citrus juice for extra brightness.
Season with salt to taste. Gently fold in the sliced chives and basil.
For the full island experience, serve the Poisson Cru in a coconut shell. Garnish with extra herbs and serve immediately with plenty of MASA Chips.

Recipe Note

Removing the seeds from the cucumber and papaya is key here as it prevents the dish from becoming too watery and keeps the flavors concentrated and bold.

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