My homemade Poisson Cru was a huge hit! We sat on the patio, listened to Jack Johnson and ate until our little hearts were content. It wasn't the same as being in Bungalow 112, but it was as close as we could get from our little apartment. The only hiccup was that the one place I know of that sells Hinano Beer was OUT OF IT! OH no! Their shipment wasn't coming in until today. So, I had to make due with re-creating the cocktails we drank instead of the beer. I know, it was a small sacrifice!
Poisson Cru is basically a Polynesian ceviche. Sashimi grade tuna marinated in lime juice, then tossed with vegetables and covered in coconut milk. Serve it with a side of rice and you'll be instantly transported to an island somewhere. Try it! I went to Nijiya Market for the fish, a local Japanese market that sells sashimi grade fish for a great price. Any Asian market will sell nice fish like this. I used both tuna and yellowfin instead of just tuna and I let it sit in the lime juice for about 8-10 minutes rather than three, otherwise, I pretty much followed THIS recipe. Try it, I think you'll love it!