Chef's Recipe


Poisson Cru

During every meal onboard m/s Paul Gauguin, with every sumptuous bit you sample, and each time the attentive staff fill your glass, you’ll begin to realize that dining on the high seas with Paul Gauguin Cruises is truly something special. Embark upon a five-star culinary adventure, designed just for you by some of the world’s most talented and award-winning chefs, including Jean-Pierre Vigato. What’s more, every one of our onboard dining options is included in your cruise fare.

One of French Polynesia’s most famous dishes is Poisson Cru. If you sail on The Gauguin, you can enjoy a culinary demonstration of this traditional Tahitian dish on the private islet of Motu Mahana in Taha’a. The demonstration is led by our Tahitian hostesses Les Gauguines. Here’s a recipe for this local favorite.


  • 1 ¾ pounds fresh tuna or similar fish (sashimi-grade tuna is best), cut into small cubes or thin strips
  • 4 fresh limes
  • ½ cucumber, peeled and cubed
  • 1 tomato, seeded and diced
  • 1 carrot, grated
  • 1 medium onion, coarsely chopped
  • 2 spring onions, finely chopped
  • salt and pepper
  • 4 Tbsp. fresh coconut milk
  • lettuce leaves


Wash the fish thoroughly and dry it with a paper towel. Place the fish in a small bowl and squeeze the limes directly over it. Let marinate in the lime juice for 5 minutes. Spoon out half of the juice and add the cucumber, tomato, carrot, and onions. Add salt and pepper to taste. Just before serving, add the coconut milk and mix well.

Arrange lettuce leaves on individual salad plates or bowls. Place a mound of Poisson Cru in the center of the leaves. Another great way to serve this dish is on a half of a coconut shell.

Bon appétit!




How can we help?

Please send us a message if you have any questions or comments about anything you see in the e-zine. We'd love to hear from you!