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Poisson Cru
Source: Chef Bobby Masters, Hula Grill
1 lb. diced fish (blue marlin)
1 c. lime juice
1 c. diced Maui onion
½ c. green onion, small dice
½ c. tomato, skinned, seeded, small dice
1 T. kosher salt
½ c. coconut milk
Marinate fish in lime juice and kosher salt for 6 hours. Drain off marinade, add veggies, mix together. Toss with coconut milk and put on plate with taro chips.
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