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Salade Tahitienne

Salade Tahitienne

Shall we talk imposter syndrome? (Keep reading if you love coconut milk and lime btw!)

Here’s a big bowl of ‘salade Tahitienne’, or more like an imposter version of the actual recipe! 🙈

I imagine my New Caledonian family cringing when they see the type of fish I used to make this. So yes, I’ll go right ahead and tell you this is not the absolutely authentic version of this recipe because you can’t get tropical fish from the Pacific in Fontainebleau (shocker, I know!). But you can substitute the traditional ‘poisson peroquet’ with fresh tuna.

Salade Tahitienne is the Pacific version of ceviche, with raw fish that’s been marinated in lime bathing in a pool of coconut milk. It’s the perfect thing to eat when it’s hot out, when you’ve got your toes in the sand and the sea at your fingertips. 🏝️ Or, if like me, you’re now just dreaming of the sea while sitting indoors on a cold, rainy autumn day! 😂
It’s traditionally served with a bit of white rice, which is what I do, but I also add lots of fresh coriander (like I do to EVERYTHING) and I scoop out a fresh passion fruit on top of the whole thing, just because, why not.

Here’s the recipe, now get ready for a little mental vacay to New Caledonia!

Salade Tahitienne

Salade Tahitienne

This recipe features raw tuna marinated in lime, bathing in coconut milk and fresh vegetables!
Prep Time 10 mins
Course Main Course
Cuisine New Caledonian, Tahitian


  • 500 grams raw tuna cut into small cubes
  • 3 limes
  • 1 carrot grated
  • 1 small cucumber grated
  • 2 small tomatoes very ripe, cut into cubes or grated
  • 2 spring onions finely chopped
  • 1 can coconut milk
  • fresh coriander
  • salt and pepper to season
  • fresh chili pepper (optional)


  • Marinate the tuna in the juice of the 3 limes for about half an hour in the fridge.
  • Meanwhile, grate the carrots, tomatoes (if you can be bothered), and cucumber. Squeeze out the excess water, and slice the spring onions finely.
  • Remove the excess juice from the fish, then add it to a large bowl with the veggies.
  • Top with the coconut milk, season with salt and pepper and some fresh coriander. I also love to add some fresh chili pepper!
  • Let it all sit in the fridge for about an hour before serving.
Keyword Salade Tahitienne