We were kind of lazy in Taha’a, the small island that shares a lagoon with Raiatea. We parked Starry Horizons just off the Tautau Motu, where the Le Taha’a Resort and Spa is, and stayed there for four nights. We dropped anchor in about 20′ of water, and the wind coming from the east blew us on to the very edge of a drop off. I snorkeled to check the anchor and not 20 feet off our stern, the water was only five feet deep.
We watched as charter boats came and went, rarely staying overnight. We made friends with some new boats by bringing them bunches of bananas from our stalk, which was quickly ripening. We had our friends on Carola over for cocktails, and another night we went over to Balikcil for drinks.
I baked banana muffins, and froze the rest of our bananas. We snorkeled the coral gardens and watched fish swimming in our underwater lights. I kayaked around the resort and motus. David worked on our videos, while I read.
Ah, the life.
I’ve been on the hunt for a good poisson cru receipe ever since I first had it in Hiva Oa. I’ve tried it a couple times with whatever vegetables I happened to have on hand, which makes it such a versatile dish. The shopping in Uturoa was good enough that I picked up veggies specifically to make poisson cru.
This dish is so delicious and easy to make. In fact, so many cultures have some variation on the raw/quick cooked tuna; poke, ceviche, kilawin.
Here’s the recipe I’ve enjoyed the most, serving four (the leftovers keep fine for 24 hours)
- 1 lb tuna – thon blanc (white tuna) is traditional around here, but I’ve made it with thon rouge too (red tuna)
- 8 limes, juiced
- Vegetables of choice
- 1 can coconut milk
- Optional: dash of salt, grated fresh ginger, grated garlic, S&P, sirracha sauce
My choice of vegetables:
- Grated red onion
- Grated carrot
- Thin sliced cucumber
- Cherry tomato halves
- (Many establishments use bell peppers but I’m not wild about them raw)
Cube your tuna and cover with the lime juice. Let it sit for 10 minutes. Drain the tuna to taste (I drain off about half the lime juice) then mix with vegetables and coconut milk.
I always serve it with rice to soak up the excess sauce, and it’s traditionally served with baguette as well.
Enjoy some Polynesian food at home and think of me!