Ono Poison Cru

Contributed by: Chef Ronnie Nasuti

Ono Poison Cru

Recipe type: Yield: 4 Prep time: Cook time: Total time:

Many, many cultures eat raw fish. This dish is the French Poynesian version. Here in Hawaii it would be poke done in many ways. The Italiabns have fish crudo with sea salt 7 olive oil among other things. The list is long, 25 countries easy! Poisson cru is translated from French as “raw fish.” In Tahitian, it is called ia ota (ee-ah oh-tah). It is generally considered the national dish of Tahiti and the islands of French Polynesia. For a more authentic dish, fresh coconut meat is wrapped in cloth, and the milky juice is then squeezed over the fish and vegetables. Poisson cru is sweet, refreshing, and exotic, and can be found almost anywhere in Tahiti.


1 lb Fresh Hawaiian ono cubes, 3⁄4” dice “poke size”
1/2 C Fresh ogo, rough cut
1/2 C Kahuku Sea asparagus, rough cut
1 C Coconut milk
1 C Diced sweet local onion
1 C Local tomatoes, diced (or grape tomatoes, cut in half)
1/2 C Fresh lime juice
Hawaiian salt & fresh cracked pepper – To taste
4 t Toasted coconut flakes


  1. -Toss the ono cubes in the lime juice & let rest for 2 minutes to “tighten” the fish but not “cook” it.
  2. -Add the rest of the ingredients, toss and season with salt and pepper.
  3. -Distribute evenly to 4 bowls and sprinkle toasted coconut flakes on top.
  4. -Serve!
  5. Try topping with fried plantain slices into chips to add a textural layer to the dish

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