Lunchbreak: Poisson cru, prepared by chef Ed Kenney

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Chef Ed Kenney

Acclaimed Hawai‘i chef Ed Kenney is in Chicago to promote his new culinary travel series, Family Ingredients, which premieres on PBS this summer (check local listings). The Emmy Award-winning series traces the origins of a Hawai‘i dish to its roots around the world, and is a joyful ode to farmers, food producers and families.

Visit the Family Ingredients Facebook page:

Poisson Cru

1 lb. Hawaiian Ahi (sustainably caught), diced (1/2 to 1 in) - can substitute salmon, halibut, snapper, jack.
2 cups water
2 Tbs salt
2 cups fresh lime juice
1/2 cup tomato, diced
1/2 cup carrot, grated
1/2 cup cucumber, seeded and sliced
1/2 cup sweet onion, sliced thin
2 cups coconut milk
2 Tbs scallion tops, sliced (for garnish)
salt and Pepper to taste

Dissolve the salt in the water and add the cubed fish. Marinate the fish in the salt water for 15-20 minutes.  Drain the fish well. In a clean bowl marinate the fish in the lime juice for 15-20 minutes. Pour off the lime juice keeping about a Tablespoon in the bowl with the fish. Add the tomato, carrot, cucumber, sweet onion, and coconut milk. Fold all of the ingredients together. Taste and adjust the seasoning. Sprinkle the sliced scallion tops over the finished dish.