Ingredients
2 lb halibut, skinned - boneless - 1 1/
2 lb tuna steaks, fresh - cut
1 1-1/2 thick
1 cup lime juice, fresh
1/2 cup onions, coarsely chopped
2 tsp salt
3 each tomatoes *
1/2 cup scallions, coarsely chopped include
1/4 cup green bell peppers, chopped
2 each eggs, hard-cooked chopped
1 cup cocoanut top milk, rich chilled
Directions
* Tomatoes should be medium-sized, firm, ripe, stemmed, peeled and
coarsely chopped. Chill the halibut or fresh tuna steaks briefly in
the freezer in order to firm the meat and make it easier to cut, but
do not let the fish freeze completely. With a cleaver or large, sharp
knife, cut the steaks lengthwise into 1/4-inch slices, then cut each
slice into pieces 1 1/2 inch square.
In a deep bowl, mix the lime juice, onions and salt together.
Drop in the fish and turn it about with a spoon until the strips are
evenly coated. Cover and marinate at room temperature for at least 2
hours, or in the refrigerator for 3 or 4 hours, stirring the fish
occasionally.
When done, the fish will be opaque and fairly firm, indicating
the it is fully "cooked". Taste to make sure; if it seems underdone,
marinate the fish for an hour or so longer.
To serve, drain the fish and squeeze it slightly to remove all the
excess moisture. Place the fish is a serving bowl, add the tomatoes,
scallions, green peppers and hard cooked eggs and cocoanut milk and
toss them all together gently but thoroughly. Note: The term poisson
cru means raw fish. The recipe itself is similar to the civiche
popular in many Latin American countries which "cooks" fish in a
marinade of lime or lemon juice seasoned with onions, garlic and hot
chilies. Source: Time-Life Books Foods of the World, Pacific and
Southeast Asian Cooking
Servings: 6 servings
Poisson Cru Recipe brought to you by Recipe Ideas
Categories: Halibut
The History of Recipes
Food historians have tracked the existance of recipes back into history, in truth as far into history as ancient Egypt, and maybe further still. Interesting though that maybe, these, old records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are some ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move into Roman times around 25BC a roman called Apicius wrote a collection of documents which described recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main course and desserts, something we still use today. Aspicius also informs us how the early Romans were skilled in the use of many spices, including many that are still in use today such as thyme, rue and dill. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, including spices such as parsley and basil. These new foods and tastes caused an increase in cookery books, most of which still exist in academic collections. During the following few centuries, the powerful and wealthy tried to serve the best banquets, and consequentially chefs and their recipe collections could command a high salary. However, it wasn`t until the nineteenth century the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and recording popular recipes of the day. By the advent of the 1900s, cook books were increasing in popularity due to better eduction, more spare time and having more money to spend. The revolution that is television gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Poisson Cru recipe.
