Recipe origin: Islands of the Pacific
The name of this dish is pronounced "PWAH-sun croo."
Ingredients
- 1 pound fresh raw tuna or halibut
- ½ cup fresh lime juice
- ⅓ cup coconut milk (canned, bottled, or fresh; see preceeding recipe)
- Salt, pinch
- ½ cup carrot, shredded or grated
- ½ cup cucumber, thinly sliced
- 1 large or 2 small vine-ripe tomatoes, coarsely chopped
- ½ bunch green onions, trimmed and sliced
- 2 Tablespoons chives or parsley, minced
- 2 teaspoons lime zest (thin green outer layer of lime peel), grated
Procedure
- Cut the tuna into ½-inch thick strips about 2 inches long.
- In a large bowl (preferably glass or stainless steal) combine the lime juice, coconut milk, and salt; stir to mix.
- Add the tuna, carrot, cucumber, tomato, green onions, chives, and lime zest. Stir to mix. The lime juice "cooks" the fish. Taste for seasoning.
- Serve immediately.
Makes 4 servings.
