French Polynesia
Fermented Raw Fish
Fafaru
Fafaru uses raw tuna or marlin fermented for several days in seawater prepared with prawn heads, then served with miti hue or other accompaniments.
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Cook Islands
Ika Mata
Raw Fish
The national dish of the Cook Islands; raw white fish (tuna or mahi-mahi) marinated in lime juice, then mixed with fresh coconut cream, diced tomato, red onion, capsicum, spring onion, ginger, and coriander; a refreshing, creamy Polynesian ceviche.
Papeete, French Polynesia
Poisson Cru
I'a Ota
Poisson cru is fresh raw tuna briefly cured in lime, then mixed with coconut milk, onion, and crisp vegetables before being served chilled.