A Tahitian take on ceviche

While visiting Moorea, Tahiti, for the first time in 1998, I ordered a ceviche-like dish that Tahitians called poisson cru and Maori Cook Islanders referred to as ika mata.

They’re essentially made the same way. You start with diced fish (albacore or ahi) in freshly squeezed lime juice, which marinates for 30 minutes to an hour in the refrigerator. Drain the fish and mix in diced carrots, tomatoes, cucumbers and red bell peppers. Then -- this is what makes the dish stand apart from other ceviches I’ve eaten -- you add coconut cream and garnish it with cilantro, and even some diced avocado and hard-boiled egg. The Tahitian way of eating this ambrosia (French-influenced) is with slices of baguette and good-quality unsalted butter; the Cook Islander version is traditionally served with a side of plainly cooked taro root.

I was hooked after my first taste. I ate this dish for lunch every day after a morning of snorkeling and bobbing in the lagoon.

Thanks for your article “Ceviche, All Jazzed Up” [July 6] -- and for jogging my memory.

Eric Salazar

Northridge