Meet the Poisson Cru: Raw fish cubes or slices (usually tuna but any fish is used) mixed with lime juice coconut milk, tomatoes, cucumbers, carrots, and a few other things, depending on where in the Pacific you are and the preparer's personal preferences.This dish is usually served immediately after preparation. As a result, the lime juice only cooks the surface of the fish, turning it into a white color, leaving the inside raw.
Visitors to any of the French Polynesian islands have probably encountered this dish at least once. However, it's not exactly native to French Polynesia alone. The Cook Islands have their own version of the same dish called Ika mata. The Fijians know it as Kokoda. Still yet, the Philippines and the Chinese have their own versions as well.
Poisson Cru image from http://polynesietahiti.canalblog.com
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