Wahoo Poisson Cru

Tahitian-style ceviche turns popular fish into a championship dish

There are endless fishing opportunities on the Gulf Coast to catch great fighting and tasting fish! Wahoo fishing is typically best during late winter and early spring, which is a great time to get on the water to fill the gap between hunting season and red snapper season.

Wahoo are known to migrate through the Gulf waters during this time and are often targeted around offshore oil rigs, underwater structures, and deviations in water depth, such as lumps and domes.

Wahoo Poisson Cru, also known as Tahitian-style ceviche, is a delicious and refreshing dish originating from the islands of French Polynesia. Poisson Cru, meaning “raw fish” in French, celebrates the freshest catch of the day, delicately marinated in a symphony of citrus and coconut. With its crisp textures, bright colors, and zesty undertones, this dish offers a culinary journey that captures the essence of a tropical paradise.

Happy fishing, Recreational Chef


  • 1 Pound Fresh Wahoo (or any firm white fish like mahi-mahi, snapper, or redfish), diced into small cubes
  • ¾ – 1 Cup Fresh Lime Juice
  • Juice of 1 Orange
  • ½ Cup Coconut Milk
  • 1 Small Cucumber, Diced
  • ½ Small Red Onion, Diced
  • 1 Small Tomato, Diced
  • ½ Small Bell Pepper (any color), Diced
  • 1-2 Small Jalapeno Peppers, thinly sliced
  • ½ Cup of Broccoli Slaw
  • ¼ Cup Fresh cilantro leaves, chopped
  • 1 Teaspoon of Tajin or similar Chili Lime Seasoning
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Avocado, for topping
  • Lime wedges, for serving


  1. Prepare the fish by cutting it into small cubes. Place the fish cubes in a non-reactive container such as a glass or ceramic bowl.
  2. Marinate the fish by pouring the fresh lime juice and orange juice over it, ensuring all the pieces are submerged. Cover the bowl with plastic wrap and refrigerate for about 30 minutes to 1 hour. The lime juice will “cook” the fish, denaturing the proteins similarly to heat, and giving it a firm, opaque appearance.
  3. After marinating, drain the excess lime juice from the fish. Combine the coconut milk with the fish in the bowl.
  4. Next, add the diced cucumber, sliced red onion, diced tomato, diced bell pepper, jalapeno, broccoli slaw, and cilantro. Mix gently to combine.
  5. Season the mixture with Tajin, salt, and freshly ground black pepper to taste. Adjust the seasoning as needed.
  6. Cover the bowl again with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
  7. Before serving, give the Poisson Cru a final stir. Garnish with additional chopped cilantro leaves, jalapeno, and diced avocado (optional). Serve chilled, accompanied by lime wedges on the side.


  • For the best flavor, only use fresh, high-quality fish.
  • Adjust the amount of chili peppers according to your spice preference.
  • You can add other ingredients like diced mango or pineapple for a tropical twist.
  • Serve Poisson Cru as an appetizer or as a light main course, accompanied by chips, sweet potato chips, or cooked rice.
  • Refrigerate any leftovers promptly and consume within a day or two for the best quality.

The post “Wahoo Poisson Cru” first appeared on LouisianaSportsman.com.

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