Flavours of the South Pacific - Tahitian Fish Salad

Today we are heading back to Noumea.We are off to explore some new and exciting Experiences that we look forward to sharing with you all soon!

When we travel, one of our favourite things to do is EAT!  Trying new foods, experiencing new flavours, and enjoying specialities of the region give us so much satisfaction (in more ways than one!).

In honour of our trip to New Caledonia I thought I would share one of my favourite South Pacific Recipes. 

This Raw Fish Salad is found in many guises throughout the world, and is very popular in the Pacific where Fresh Fish is a common food staple.

Known by various names such as Kokoda, Ceviche, Tahitian Fish Salad, Poisson Cru – they are all essentially the same divine combination of very fresh fish cured in Citrus and bathed in Coconut Milk, chilli, tomato and onions.

If you are lucky enough to be staying on a Pacific Island get yourself to the local fresh fish market early one morning and choose yourself a wonderful freshly caught fish to try this out!

New Caledonia Fresh Fish


500g very fresh tuna, swordfish or firm white fish – cut into small chunks

1/2 cup fresh lime or lemon juice

1 cup coconut milk

1/2 red onion, very finely sliced

1 red chilli (mild) finely diced

Salt & Pepper

1 medium tomato, seeded and finely diced

A handful of chopped coriander leaves

Mix everything except the tomato & coriander in a non-metallic bowl. 

Put it all in the fridge for about an hour (the citrus will “cook” the fish).

Add the tomato and coriander, mix well and serve immediately.

Serve this straight from the fridge – you could serve it on a bed of lettuce or if you’re feeling a little bit fancy dish it up in the shell of a fresh coconut!

Next to a frosty local beer, this Tahitian Fish Salad is a true taste of the Pacific.

Fresh, Creamy, Zingy, Vibrant and Healthy all rolled into one – Tahitian Fish Salad We Love You.

Tahitian Fish Salad

Tell us in the comments what your favourite flavour of the South Pacific is!

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