Embark on a culinary journey to the idyllic shores of Saint Barthélemy, where the azure waters teem with vibrant marine life and the air is infused with the tantalizing aromas of Caribbean spices. Among the plethora of delectable dishes that grace the tables of this enchanting island, one stands out as a true emblem of its coastal charm: Poisson Cru. Poisson Cru, which translates to “raw fish” in French, is a delightful and refreshing seafood dish that captures the essence of St. Barts’ culinary traditions. This exquisite delicacy showcases the freshest catches from the surrounding seas, expertly marinated in a symphony of tropical flavors.
The recipe for Poisson Cru is a celebration of simplicity and balance, where the natural sweetness of fresh fish harmonizes with the tangy notes of citrus and the creamy richness of coconut milk. Each bite offers a burst of freshness, reminiscent of the gentle sea breezes that caress the palm-fringed shores of the island. In this article, we invite you to discover the art of crafting Poisson Cru, as we delve into its ingredients, preparation techniques, and the cultural significance it holds for the people of St. Barts. Join us as we unlock the secrets of this beloved dish and embark on a culinary voyage to the heart of the Caribbean.
Poisson Cru
Ingredients
- 1 lb fresh white fish fillets such as mahi-mahi, snapper, or grouper, skin removed and diced into bite-sized pieces
- 3-4 limes juiced
- 1 cup coconut milk
- 1 small red onion thinly sliced
- 1 medium tomato diced
- 1 small cucumber diced
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 1-2 scotch bonnet peppers or habanero peppers seeded and finely chopped (adjust according to your spice preference)
- 1/4 cup chopped fresh cilantro or parsley
- Salt and freshly ground black pepper to taste
- Optional: additional lime wedges and/or hot sauce for serving
Instructions
- In a large non-metallic bowl, combine the diced fish with the lime juice. Make sure the fish is fully submerged in the lime juice. Cover the bowl and refrigerate for about 30 minutes to 1 hour. The lime juice will “cook” the fish, turning it opaque and imparting a tangy flavor.
- After marinating, drain the excess lime juice from the fish and discard. Return the fish to the bowl.
- Add the coconut milk to the bowl with the fish. Stir gently to combine, ensuring that all the fish pieces are coated with the coconut milk.
- Add the sliced red onion, diced tomato, cucumber, red bell pepper, green bell pepper, chopped scotch bonnet peppers, and chopped cilantro or parsley to the bowl with the fish and coconut milk. Season with salt and black pepper to taste.
- Gently toss all the ingredients together until well combined. Be careful not to break up the fish pieces too much.
- Taste and adjust the seasoning if needed. If you prefer it spicier, you can add more chopped peppers or a dash of hot sauce.
- Cover the bowl and refrigerate the Poisson Cru for at least 30 minutes to allow the flavors to meld together.
- Serve the Poisson Cru chilled, garnished with additional lime wedges if desired. Enjoy this refreshing and flavorful seafood dish as a light appetizer or main course, accompanied by crusty bread or crispy plantain chips. Bon appétit!