• Noe Heivanui

Bistro Ete Brought me Back to Tahiti



My compliments to Chef Arie, the owner of Bistro Ete! This is bar none the BEST ceviche I've had so far - just totally extraordinary! It brought me straight back to Tahiti where Poisson Cru au Lait de Coco is a staple food and what I grew up eating.


Poisson Cru au Lait de Coco = raw fish with coconut milk. It's not so much a recipe as it is a way of preparing the fish, but if you were to search "poisson cru recipe" every result would be quite similar.


It's delicious, healthy, and one of my favorites. It's basically Tahiti's national dish - every household makes it and restaurants serve their version of it.


It's simply sushi grade fish (usually tuna, but can be any mild white fish!), crunchy vegetables, lime juice and coconut milk! A chemical reaction occurs when the lime juice marinades the fish - it "cooks" it, so the fish isn't completely raw. That's a good thing if you aren't a fan of raw meat. I urge you to try making it yourself if you never have. The amount of each ingredient is added to personal preference.


I'd love to hear if you guys have ever tried poisson cru, or tried making it yourself! What did you think of it?


#noerosetravels #noebrown #doyoutravel #travelandlifestyle #hannahcordoba #tahitianinnewyork #bistroetewatermill #poissoncru #tahiti #tahitianfood



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