SERVES 4
This dish is similar to ceviche. In the original recipe for poisson cru there’s no zucchini, but I like to add it. I also prefer to buy fish that is prepared using the Japanese ikejime technique, which paralyzes the fish and drains its blood and makes for a firmer flesh.
2 teaspoons preserved lemon, minced
2 tablespoons lemon juice
¾ cup coconut milk
1 cup julienned carrots
⅔ cup julienned zucchini
¾ pound sea bass, diced in ½-inch cubes
½ teaspoon salt
12 sprigs cilantro
Whisk together the preserved lemon, lemon juice, and coconut milk. Stir in the carrots, zucchini, and sea bass. Add salt. Refrigerate for 20 minutes.
Divide the marinated fish among four bowls, and add fresh cilantro to each one.