Poisson cru (raw "lime cooked" fish)

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Recipe by: fridmund

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Fish; firm fleshed such as 3 c Ripe tomatoes coarse chopped
-snapper or yellowtail cut 1 c Grated dry coconut
-into 1/4" dice 2 c Lettuce; shredded chilled
1 c Fresh lime juice; strained Crisp crackers -=OR=-
6 dr Hot pepper sauce; OR taste Crisp thin slices of toast
2 tb Salt

In a non-metallic bowl, combine the diced fish with the lime juice,
hot pepper sauce, salt and 1/6 of the tomatoes. Cover tightly and
refrigerate for 12 hours.

About 2 hours before serving, drain off the liquid, add the remaining
tomatoes and the grated coconut and mix well. Cover and refrigerate
again.

About 15 minutes before serving, stir in the chilled shredded lettuce,
mixing well. Drain and serve with crackers or unbuttered toast.
Submitted By IAN HOARE On 04-19-95