Poisson cru

Yield: 6 Servings

2 lb Halibut; skinned - boneless -- 1 1/2" thick Or:      2 lb Tuna steaks; fresh - cut
1-1/2" thick      1 c Lime juice; fresh
1/2 c Onions; coarsely chopped      2 ts Salt
3 ea Tomatoes *      1/2 c Scallions; coarsely chopped -include 2" green tops
1/4 c Green bell peppers; -chopped      2 ea Eggs; hard-cooked -chopped
1 c Cocoanut top milk; rich

-chilled * Tomatoes should be medium-sized firm ripe stemmed peeled and coarsely chopped. Chill the halibut or fresh tuna steaks briefly in the freezer in order to firm the meat and make it easier to cut but do not let the fish freeze completely. With a cleaver or large sharp knife cut the steaks lengthwise into 1/4-inch slices then cut each slice into pieces 1 1/2 inch square. In a deep bowl mix the lime juice onions and salt together. Drop in the fish and turn it about with a spoon until the strips are evenly coated. Cover and marinate at room temperature for at least 2 hours or in the refrigerator for 3 or 4 hours stirring the fish occasionally. When done the fish will be opaque and fairly firm indicating the it is fully "cooked". Taste to make sure; if it seems underdone marinate the fish for an hour or so longer. To serve drain the fish and squeeze it slightly to remove all the excess moisture. Place the fish is a serving bowl add the tomatoes scallions green peppers and hard cooked eggs and cocoanut milk and toss them all together gently but thoroughly. Note: The term poisson cru means raw fish. The recipe itself is similar to the civiche popular in many Latin American countries which "cooks" fish in a marinade of lime or lemon juice seasoned with onions garlic and hot chilies. Source: Time-Life Books Foods of the World Pacific and Southeast Asian Cooking