How to Make the Perfect Summer Poisson Cru for Your Friends

 Edgar Kano/Four Seasons

An affordable taste of Tahiti! Jennifer Aniston and Justin Theroux’s luxe August 2015 honeymoon at the Four Seasons Bora Bora (where rooms start around $1,000 a night) might be out of your price range, but it’s easy to treat yourself to the resort’s signature Polynesian dish: poisson cru.

Similar to Latin American ceviche or Hawaiian poke, poisson cru (French for “raw fish”) “is an iconic dish representing Polynesian gastronomy,” the Four Seasons Bora Bora's executive chef Edgar Kano tells Us Weekly

Light and refreshing, a typical poisson cru dish includes raw fish, lime juice and coconut milk, and is served on its own or with steamed jasmine rice.

Bora Bora
Bora Bora Four Seasons

“The dish is so fresh due to the citrus aroma and acidity of the lime,” Kano tells Us.

Perfect for a summer soiree with friends, every family in French Polynesia has a different recipe of secret ingredients that makes their poisson cru unique. Kano shares his special Four Seasons recipe with Us.


(Serves 8)

2.2 lbs of tuna, yellowfin (diced large)

3 oz of lime juice

1 cup of fresh coconut milk

24 cherry tomatoes, cut in half

1 cup of cucumbers, peeled, seeded and julienned

1/2 cup of carrots, peeled and julienned

1/2 cup of green bell peppers, julienned

2 tbsp of sliced scallions/spring onion

Sea salt to taste


Place the tuna and lime juice in a mixing bowl. Marinate for 2 minutes.

Add sea salt to taste and stir. Reserve.

Integrate the rest of the ingredients except for the tomato. Mix.

Add the tomato and mix gently.

Season with sea salt to taste.

Bon appétit!

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