Once a long time ago, on an island in the South Pacific, I experienced a recipe which would bring great delight and flavor-full sensation to my mouth and to my gastronomical knowledge. The Tahitian Ceviche recipe with coco cream called “POUSSIN CRUE”.
Fresh Fish Filet (preferably white meat)
Ripe coconut meat (hard)
Bell peppers (green, red, yellow)
Cucumber Onion (white)
1) Cut the fish fillet into large 1/2 to 1 inch chunks. Then soak the chunked fish in the salt water for about an hour and a half. Meanwhile start the coconut cream procedure.
2) Clean and prepare your coconut meat for shredding in blender. Cut into small pieces to facilitate blender performance. Once in the blender you may need to add a little water to also help facilitate shredding of hard coconut meat.
3) Next you will need a cheese cloth or a piece of a white clean shirt for squeezing cream from shredded meat. Wash your cloth so it’s clean and damp. Wrap cloth around meat and then squeeze and twist so cream filters out into a dish. Once you have a good amount of coco cream put into clear glass dish or cup and let the cream settle on top of water. Then you ladle the cream off the top
4) Now cut up vegetables. The Bell Peppers should be cut into 1 inch strips . The Cucumber skinned, seeded and cut into 1 inch half moon slices. The Onion chopped into 1-2 inch strips. Tomato into medium slices. Grate the carrots. And the Cilantro however you like. Then mix the vegetables with the coconut cream and salt to taste. Let sit in fridge while you prep the fish filet chunks.
5) Strain fish of the salt water and squeeze fresh lime juice over fish. Then put into a ziploc bag and seal so there is no air inside bag. Put into fridge for 2 hours.
6) Then when you are ready, mix the vegetables and the fish together and serve. This dish is usually served at Tahitian luau’s with many other platters. I like to eat as a salad or bring to a potluck. Tostadas go well as they do with Mexican-style ceviche.