Shall we talk about imposter syndrome? Here’s a big bowl of ‘salade Tahitienne’, or more like an imposter version of the actual recipe! 🙈

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. Or 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! 😂

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. I would use any delicate, fresh fish you can find. I’ve seen this made with tuna, salmon, and white fish like John Dory. I believe it’s best to eat local when you can, and to hell with impostor syndrome!

Salade Tahietienne is traditionally served with a bit of white rice, which is what I do. 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
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5 from 1 vote

Salade Tahitienne

This recipe features raw tuna marinated in lime, bathing in coconut milk and fresh vegetables!
Prep Time10 minutes
Resting time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: New Caledonian, Tahitian
Keyword: Salade Tahitienne
Servings: 2 people
Calories: 600kcal
Author: Gitanjali


  • 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.

If you’re looking for a delicious dessert to serve after this wonderful Salade Tahitienne, I would highly recommend trying out my Hibiscus Panna Cotta made with dried hibiscus powder. Pair the two together and you’ll be taking your taste-buds on a lovely trip to the tropics! Check it out here.

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