Poisson (Tahitian Marinated Fresh Fish)

As I was cruising in the South Seas for the millenium New Years when the ship called in to Bora-Bora. I noticed something on a menu that looked like Ceviche. I ordered it, loved it. I then coaxed the family recipe from a tropically clad barefoot Tahitian waitress. After a few minor modifications, it is presented here. This is wonderfully refreshing salad composed of fresh fish cut in bite-sized cubes and raw vegetables marinated in lime juice and coconut cream. Note that unlike it's Latin cousins, this dish is not spicy. If I were to guess, the dish is tones down for the tourists: Tahiti has a wonderful local crop of tiny chiles called Poor (Capsicum annuum, Tahitian chili pepper), quite potent, quite delicious.

To add flair to the dish below, slice a small handful of fresh chiles into tiny pieces, crush, and mix in a small bowl with a 1/4 cup of vodka the evening before. Cover and leave refrigerated overnight. Strain out he peppers (optional) and mix into the lime juice. Extend the fish marinade time to 20 minutes. If you happen to be preparing this mixture outside of Tahiti it may be difficult to get Oporo; substitute Thai chilies, Serranos or Pequins.

(For 4 persons)

2 lbs. fresh sushi-grade tuna

1 carrots

2 tomatoes

2 Celery Stalks

6 limes

1 lemon

3 small green onions

1 clove garlic

1 small cucumber

The pressed cream of one grated coconut.

Cut the tuna in cubes and rinse with salted water. Let fish soak in the salted water in the refrigerator with the clove of garlic, crushed, for a half-hour. Grate coarsely or chop the vegetables. Drain the fish, then cover with the juice of the limes, allowing the fish to "cook” for about 8 minutes in the lime juice. Drain and discard the lime juices. Add the vegetables and the coconut cream to the fish. Add salt and fresh ground pepper to taste. Mix well, and serve chilled.