Cocina Del Mundo Herbs & Spices

Opening your eyes to the world's kitchen!

This mixture combines the fruit in Tahitian dishes and all the flavors of the orient.  Add to stir fries, to marinades, or to dressings.

Tahitian Orange Spice

Foods to eat with Tahitian Orange Spice:

Asparagus, broccoli, cabbage, carrots, cauliflower, celery, chicken & turkey, corn, cucumbers, eggs, fish, fruit, greens, ham, mushrooms, onions, noodles, peas, pork, rice, salads, salmon, seafood, summer squash, tomatoes, tuna, and vegetables.

Dressing or Marinade

2 T. Tahitian Orange Spice, 1 cup vegetable or sunflower oil, 1/8 cup rice vinegar, 1/8 cup pineapple juice..  Stir together and let sit 30 minutes before using.  Toss with; salad, cucumbers, snow peas, asparagus.  Cook after marinating for 1 hour; shrimp, white fish, salmon, vegetables.

 

My favorite ways of using this spice is to add to noodles or rice with sesame oil and a touch of rice wine. 

Also good mixed with breading, pan fried on shrimp.

 

Tahitian Chicken Salad or Tuna Salad

1-12oz can tuna (water drained off) or 1 1/2 c. chopped cooked chicken

1/4 cup minced celery

2 hard boiled eggs chopped

3/4 c. mayo

1 tsp. soy sauce

Dash of Chinese mustard

1 T. Tahitian orange spice

1 tsp. rice vinegar

-optional: for chicken salad add 1/4 cup chopped almonds; for tuna salad add 1/4 cup thawed frozen peas.

Stir together and let sit 20 minutes before serving.  Serve on bread or with crackers.

Price: $3.50/1.5 oz. cellophane packet

Tahitian Orange Spice

Tahiti is the largest island of French Polynesia.  The island has become the definition of paradise to much of the world.  The volcanic mountainous terrain makes the island very isolated, covered in tropical, lush, rainforest. 

The cuisine of Tahiti known for its fresh fish, exotic fruits, and vegetables; prepared with Polynesian influence and a touch of French flair. Tahitians are also known for their delicate sauces, which often contain home-grown vanilla beans and freshly squeezed coconut milk. Parrot fish, Ahi, mahi-mahi, and other fresh fish perfect in this light sauce.

 

Poisson Cru, or E'ia Ota

(Tahitian lime-marinated tuna)

 

1 1/2 lbs Ahi tuna cut into 1/2" cubes

1/2 cup Lime juice 

1/4 cup Coconut milk 

Cucumber peeled, seeded, cut into 1/2" cubes

Tomato, seeds removed, diced

1 bunch scallions chopped

1 T. Tahitian Orange Spice

Mix all ingredients together well. Let marinate 10-20 minutes. Adjust seasoning. Drain of excess liquid.  Garnish with some freshly chopped scallions and serve.

VARIATIONS

Use other fish - halibut, snapper, swordfish - if you like.

Other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic.

Sometimes a pinch of sugar is added to take the edge off the acidity.

NOTES

This famous Tahitian dish is similar to Latino seviche or Hawaiian poke.  It differs primarily in the addition of coconut milk which serves to soften its flavor. Also, poisson cru only marinates for a brief time so the lime juice doesn't have time to "cook" the inside of the fish.

Called oka i'a in Samoa.

Make sure to use very fresh, high quality fish for this dish.

Often served in a giant clam shell in Tahiti.

 

If the thought of eating raw fish is hard to imagine, lightly bake for10 minutes in 300 degree oven.

SKU/Item Number: Tahitian

Tahitian Orange Spice

To contact us:

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Home e-mail: kristinabeckons@aol.com

185 Hwy 965 NE Suite 3

North Liberty, Iowa 52317

Between Curves and Sheer Encounters in Liberty Plaza