My husband, Richard, prepared an awesome Poisson Cru from a recipe created by Chef Mavro, one of Hawaii’s best, who owns/operates and cooks at his eponymous restaurant on Oahu.
He got top grade Ahi to use…
He sliced and diced…
He mixed with cilantro and herbs…
And served with a stir fry of Shiitaki mushrooms and Chinese bitter melon…
