Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.
266 K 4.5/5 (31 reviews)
12 hours 60 min.
Easy
12 people
8 IngredientsLast modified on: February 21th 2011
7 2⁄3 cups fish fillet
15 
3 
3 
3 bunches 
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 7 2⁄3 cups 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 3 carrots in small pieces.
Stage 8 - 3 min.
Cut 3 bunches chives very fine.
Stage 9 - 10 min.
Cut 3 shallots 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 | 330 RDI=130 % | 200 RDI=20 % | 0 | 2,130 RDI=110 % | 8,910 RDI: 110 % |
| 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 12 people : 26.85 €
- 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: Erika's ceviche, Baked sea bass fillet with lemon and tarragon, Fillet of pollack cooked in two stages, Cod loin with saffron, Fish "à la Bordelaise", ... See them all 28
Lime
Like these other recipes: Mexican ceviche, Lime confectioner's custard (pastry cream), Lemon and lime custard tart, Mascarpone fondant with two lemons, Lime crémeux, ... See them all 52
Olive oil
Like these other recipes: Scallop and leek pancakes, French-style peas, Paella, Mushrooms on toast, French style, Cheese tart, ... See them all 511
Carrot
Like these other recipes: Vegetable tartare, Provençal braised carrots, Minestrone, Breton style shellfish and vegetable soup, Eggs with mayonnaise, ... See them all 65
Other recipes you may also like
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.December 31th 2013309 K4.3 2 hours 40 min.
Erika's ceviche
Ericka's ceviche is a Peruvian version of the classic South American dish. The diced fish is cured (effectively "cooked") in lime juice. This dish is fairly simple to make, but delicous and full of fresh flavours.December 30th 201974 K 1 hour 9 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020331 K5 1 hour 15 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017748 K 313.7 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-08)
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.