This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.
284 K 4.5/5 (32 reviews)
12 hours 60 min.
Easy
8.95 €
4 people
8 IngredientsLast modified on: February 21th 2011
600 g fish fillet
5 
1 
1 
1 bunch 
a little 
Times for this recipe
Preparation: 12 hours 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
The day before, cut 600 g fish fillet into small pieces. Ideally use 3 different kinds of fish: salmon, cod, whiting, tuna, etc.
Stage 2
You should make the pieces quite small about 1 or 2 cm) and fairly thin.
Stage 3 - 5 min.
Stage 4 - 12 hours
Put all the fish in the salted lime juice, mix well.
Cover with plastic film and refrigerate overnight.
Cover with plastic film and refrigerate overnight.
Stage 5
The next day, you will see that the fish has been cured by the lime juice, as it will have become opaque (effectively "cooked").
Stage 6 - 5 min.
Drain the fish in a strainer. You can discard the lime juice now.
Stage 7 - 10 min.
Wash, peel and cut 1 carrot in small pieces.
Stage 8 - 3 min.
Cut 1 bunch chives very fine.
Stage 9 - 10 min.
Cut 1 shallot into very small pieces.
Stage 10 - 3 min.
Add carrot, chives and shallot to the fish, mix well.
Stage 11 - 1 min.
Stage 12 - 5 min.
Serve like this, as a salad, or on toast. If you're having a barbecue, serve as a starter, and make toast directly on the barbecue with slices of lightly buttered bread. Yummmm...
Remarks
If you don't have limes, you can use lemons, but it will not be as good.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 70 RDI=6 % | 0 | 710 RDI=40 % | 2,970 RDI: 40 % |
| Per 100 g | 8 RDI=3 % | 4 RDI=0 % | 0 | 50 RDI=3 % | 220 RDI: 3 % |
| Per person | 30 RDI=10 % | 20 RDI=2 % | 0 | 180 RDI=9 % | 740 RDI: 9 % |
How much will it cost?
- For 4 people : 8.95 €
- Per person : 2.25 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fish fillet
Like these other recipes: Fillet of pollack cooked in two stages, Curried tuna cubes, "Land and sea" kebabs, Fish Mousselines, Fish fillet in express cooking envelope, ... See them all 31
Lime
Like these other recipes: European glass, Chaud-froid of grapefruit, pineapple and lime custard , Pear and lime meringue pie, "Land and sea" kebabs, Lime (or lemon) curd, ... See them all 53
Carrot
Like these other recipes: Vegetable tartare, Smooth mixed vegetable soup, Vegetable stock, Carrot salad with almonds and Comté cheese, Coq au vin, ... See them all 69
Shallot
Like these other recipes: Cauliflower curry, Hachis parmentier, Tomato and cream cheese terrine, Spaghetti with mushrooms, "Haute patate" green beans, ... See them all 204
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020335 K5 2 hours 25 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011341 K 14 40 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011278 K3.9 50 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017479 K4.2 2 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.