Entree: French Polynesia – National Cuisine – Mahi Mahi à la Tahitienne (Tahitian-style raw marinated mahi mahi in lime juice and coconut milk with fresh vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 30 min

Total 50 min

Ingredients

- 2 mahi mahi fillets, approx. 6 oz (170 g) each, skinless and boneless, cut into 1/2-inch (12 mm) cubes
- 1/2 cup (120 ml) fresh lime juice (about 4–6 limes)
- 1 cup (240 ml) canned unsweetened coconut milk
- 1 medium cucumber, peeled, seeded, and diced (about 8 oz / 225 g)
- 2 medium tomatoes, seeded and diced (about 8 oz / 225 g)
- 1 small red onion, thinly sliced (about 3 oz / 85 g)
- 1 small carrot, julienned (about 2 oz / 60 g)
- 2 tbsp (30 ml) finely chopped fresh cilantro or chives
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1 small fresh chili (bird’s eye or jalapeño), seeded and finely chopped, optional

Instructions

1. Place the cubed mahi mahi in a nonreactive bowl and pour the lime juice over the fish so it is fully submerged. Toss gently to combine and refrigerate for 10–15 minutes, stirring once; the acid will slightly firm and "cook" the fish.
2. Meanwhile, combine coconut milk, diced cucumber, tomatoes, sliced red onion, julienned carrot, chopped cilantro, salt, pepper, and chopped chili (if using) in a separate bowl.
3. After the fish has marinated, drain off about half of the lime juice (leaving a little for brightness). Add the fish to the coconut-vegetable mixture and stir gently to coat.
4. Chill the prepared Mahi Mahi à la Tahitienne for 5–10 minutes to let flavors meld, then taste and adjust salt or lime as needed.
5. Serve cold or at room temperature in shallow bowls with steamed rice or cassava on the side, garnished with extra cilantro and lime wedges.