Tahitian Salad

Tahitian Salad Recipe - Fresh and Flavorful Salad from Tahiti

Region / culture: Tahiti | Preparation time: 6 hours | Servings: 4-6

Introduction

Tahitian Salad is a refreshing and flavorful dish that combines fresh fish with a tangy lime juice marinade, coconut cream, and a variety of vegetables. This dish is perfect for a light and healthy meal, and is sure to impress your guests with its vibrant colors and delicious flavors.

History

Tahitian Salad is a traditional dish from the islands of Tahiti, where fresh seafood is abundant and coconut cream is a staple ingredient in many dishes. This salad is often served at family gatherings and special occasions, and is a popular choice for a light and refreshing meal on a hot day.

Ingredients

1.5 cm size fish, cubed, marinated for about 6 hours [1]
6 - 12 limes or lemons, enough juice to cover fish in mixing bowl
4 - 6 cloves garlic, crushed, or to taste
salt, to taste
coconut juice [2]
grated carrot
diced tomato
finely chopped spring onions (use equal portions of the white and green) (keep a small portion aside for garnish)
4 - 5 hard-boiled eggs

How to prepare

Dice the fish (without bones) and place it in a bowl.
Cover the fish with freshly squeezed lime juice.
Add crushed garlic to the bowl.
Mix well and place the bowl in the fridge for 4-6 hours (or overnight). Sample at intervals... the flesh will turn white and opaque when cooked.
Drain the juice into a separate bowl.
Add coconut cream/juice to the fish (enough to make it saucy, but not too runny).
Add the remaining ingredients to the bowl, except for the egg.
Mix everything well.
Sample the mixture and adjust the tanginess by adding the reserved marinated juice.
Add salt to enhance the flavor.
When ready, gently add the egg and blend it into the mixture (be careful not to overmix, as it may break up).
Garnish with finely chopped green from the spring onion.

Variations

Add diced avocado or mango for a tropical twist.
Substitute shrimp or scallops for the fish for a different flavor profile.
Add diced bell peppers or cucumbers for extra crunch.

Cooking Tips & Tricks

Be sure to use fresh fish for this recipe, as the quality of the fish will greatly impact the flavor of the dish.

- Marinate the fish for at least 4-6 hours, or overnight, to allow the flavors to fully develop.

- Adjust the tanginess of the salad by adding more or less lime juice to suit your taste preferences.

- Be careful not to overmix the salad once the egg is added, as it may break up and affect the texture of the dish.

Serving Suggestions

Serve Tahitian Salad on a bed of fresh lettuce or with a side of steamed rice for a complete meal. Garnish with chopped cilantro or parsley for added flavor.

Cooking Techniques

Be sure to dice the fish into small, bite-sized pieces for even cooking.

- Marinate the fish in the lime juice and garlic for at least 4-6 hours to allow the flavors to develop.

- Gently fold in the egg at the end to avoid breaking it up.

Ingredient Substitutions

Use any firm white fish, such as mahi-mahi or snapper, for the main ingredient.

- Substitute lemon juice for lime juice if desired.

- Use Greek yogurt or mayonnaise in place of coconut cream.

Make Ahead Tips

Tahitian Salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to add the egg and garnish right before serving.

Presentation Ideas

Serve Tahitian Salad in a hollowed-out pineapple or coconut shell for a fun and festive presentation. Garnish with a sprinkle of toasted coconut for added texture.

Pairing Recommendations

Pair Tahitian Salad with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the dish. Serve with a side of steamed jasmine rice or crusty bread.

Storage and Reheating Instructions

Store any leftovers of Tahitian Salad in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including Vitamin C, Vitamin A, and potassium.

Alergens

This recipe contains fish and eggs.

Summary

Tahitian Salad is a nutritious and well-balanced dish that is rich in protein, healthy fats, and essential vitamins and minerals. It is a great option for a light and healthy meal.

Summary

Tahitian Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its fresh fish, tangy lime juice marinade, and creamy coconut cream, this salad is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Tahitian Salad. It was many years ago, when I was just a young girl living in a small town in the countryside. My family didn't have much money, but we always made do with what we had. My mother was a wonderful cook, and she taught me everything I know about cooking.

One day, a distant relative from Tahiti came to visit us. She brought with her a treasure trove of recipes from her homeland, including this delicious salad. As soon as I saw the list of ingredients and read through the instructions, I knew I had to try making it for myself.

The first step was to gather all the necessary ingredients. I remember running to the market with my mother, our baskets brimming with fresh vegetables, tropical fruits, and fragrant herbs. The colors and smells were intoxicating, and I couldn't wait to get home and start cooking.

As I chopped and sliced, my relative guided me through the process, sharing stories about her life in Tahiti and the traditions of her people. She told me how the salad was a staple at family gatherings and special occasions, a symbol of abundance and celebration.

The next step was to prepare the dressing, a vibrant blend of coconut milk, lime juice, and a hint of spice. The aroma that wafted from the bowl was heavenly, and I couldn't resist dipping my finger in for a taste. It was like nothing I had ever experienced before – creamy, tangy, and slightly sweet all at once.

Finally, it was time to assemble the salad. I tossed the crisp vegetables and succulent fruits together in a large bowl, drizzling the dressing over the top and gently mixing everything together. The colors of the ingredients mingled together, creating a stunning mosaic of green, yellow, red, and orange.

As I took my first bite, I knew I had discovered something truly special. The flavors exploded on my tongue – the crunch of the vegetables, the sweetness of the fruits, the creaminess of the dressing. It was a symphony of tastes and textures, a dish that had the power to transport me to a faraway land with each mouthful.

From that day on, Tahitian Salad became a regular feature on our family table. I made it for holidays, birthdays, and any time I wanted to bring a taste of Tahiti to our humble home. My mother and siblings all fell in love with it, and we would eagerly devour each bowl, savoring every last bite.

Over the years, I have shared the recipe with friends and neighbors, passing on the tradition of Tahitian Salad to anyone who would listen. Each time I make it, I am reminded of that fateful day when my relative first introduced me to this culinary masterpiece, and I am grateful for the memories and connections it has brought into my life.

Now, as I stand in my kitchen, surrounded by the familiar sights and smells of cooking, I can't help but smile as I prepare another batch of Tahitian Salad. It has become a part of who I am, a symbol of my love for food and family, and a reminder of the power of sharing recipes and stories with others.

As I take a bite of the salad, the flavors dance on my tongue once more, transporting me back to that moment of discovery and delight so many years ago. And I am filled with gratitude for the gift of this recipe, and the joy it has brought into my life. Tahitian Salad will always hold a special place in my heart, a reminder of the power of food to connect us all, no matter where we come from.