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Tahitian Salad

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Ingredients Edit

  • fish, cubed, 1.5 cm size, marinated about 6 hrs [1]
  • 6 - 12 limes or lemons, juice sufficient to cover fish in mixing bowl
  • 4 - 6 cloves garlic, crushed, or to taste
  • salt, to taste
  • coconut juice [2]
  • carrot, grated
  • tomato, diced
  • spring onions, finely chopped (Use equal portions of the white and green) (keep small portion aside for garnish)
  • 4 - 5 eggs, hard boiled


Directions Edit

  1. Dice fish (no bones) and place in bowl
  2. Cover with freshly squeezed lime juice
  3. Add crushed garlic
  4. Mix and place in fridge for 4-6 Hours (or overnight). Sample at intervals... the flesh will be ‘white’ and not translucent when ‘cooked’
  5. Drain juice into a separate bowl
  6. Add Coconut cream/juice (to make it saucy, but not too sloppy)
  7. Add rest of the ingredients except for the egg.
  8. Mix well
  9. Sample ...add marinated juice you put aside to gain the desired ‘tang’
  10. Add salt to draw flavor.
  11. when done add the egg and blend gently as it will break up if mixed too much.
  12. Garnish with finely chopped green from the spring onion.

Notes Edit

  1. Size dictates marinating time : 1.5 cm size = about 6 Hrs marinating. Use a ‘meaty’ fish like parrot fish, barramundi or snapper. Strip all red flesh from meat, as this do not ‘bleach’ out.
  2. Traditional method of wire comb-rasping out the flesh then wring juice in calico cloth is best), if you can’t, then coconut cream is good substitute.

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