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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Tuesday, September 16, 2008

Longing for Bora Bora


My friend Chrissy longs to lie on the beaches of Bora Bora with nothing more to do than motion to her own personal bronze Adonis to bring her yet another margarita. I know, it sounded pretty darn good to me as well; luckily Chrissy has been kind enough to include me in this longing for relaxation in paradise. I look forward to the possibility but for now am content to just daydream about it.
The more that her and I got talking about this magical place the more I wondered about the food there. The cuisine of the island is internationally renowned for its fresh fish, exotic fruits and vegetables which are prepared with a Polynesian influence and a touch of French flair.

POISSON CRU - The name of this dish is pronounced "PWAH-sun croo"

Ingredients:
1 pound fresh Ahi Tuna, diced or cut in thin slices (may also use halibut)
1/2 cup carrots, shredded
1/2 cup scallions, thinly sliced
1/2 cup tomatoes, diced, plus slices or cherry tomatoes for garnish
1/2 cup cucumber, small dice
1/2 cup red bell pepper, small dice
1/2 cup fresh coconut milk (canned may be substituted)
1/4 cup lemon or lime juice, freshly squeezed
1/2 – 1 teaspoon Tahitian vanilla extract (or to taste)
salt and pepper to taste
parsley or chives for garnish

Instructions:

Mix the tuna and lemon or lime juice together with salt and pepper. Allow to marinate several minutes, or until the tuna begins to look "cooked." Mix the vanilla with the coconut milk, then combine the balance of ingredients, season to taste and serve.
This recipe will serve two as a main course or four as an appetizer.

4 comments:

Nik Snacks said...

I think that means "the best fish" or something like that. My piddly-poop pidgeon French isn't very good. But this recipe is... :)

Julie said...

The French language is not one of my strong points either, Nikki

Stephen said...

Hey, been a bit of a long time reader, first post tho.

My partners a big fan of seviche, and this looks like a great twist, esp with the vanilla.

Will have def have to make this.

Cheers

http://crapkitchen.blogspot.com/

Julie said...

Thank you, Stephen