Every Spring, our Timbers Kauaʻi ʻOhana ask when the Poisson Cru will be back on the menu at Hualani’s. Wild Pacific Skipjack tuna is tossed with Hawaiian sea salt, the juice of Tahitian limes from the Farm at Hōkūala, coarsely chopped local vegetables, and freshly squeezed coconut cream. This delicious and highly in-demand appetizer of raw tuna marinated in lime juice and coconut cream, is served in a half coconut shell and kept cool on a bed of ice. When available, freshly harvested coconuts from Hōkūala are used for the presentation.
Poisson Cru, or eʻia ota as it is called in Tahiti, means raw fish. It is considered the national dish of Tahiti and bears a resemblance to Latin American ceviche or Hawaiian poke, but there are significant differences. The fish is not chemically cooked in the citrus as much as allowed to marinate for a short period of time. The veggies should be a large dice and not minced. Finally, the coconut cream adds a smooth mouth feel with a silky, tropical edge.