Thanks bizzwriter and frogprincess!
It would be easy peasy to make but it would be nice that it would be offered at restaurants..it's so sublime and a different take on the ceviche that is served in SD.
Cold Hinano's and poisson cru is probably one of the best meals I've ever had..helps that a beach in Moorea makes for a wonderful backdrop.
It KIND OF exists here. There was a "celebrity chef" fundraising event in La Jolla on May 15th at which Megan Michel from the Palomar Culinary School whipped up and served a large batch of poisson cru. Maybe you can talk her into a to-go box? See last photo in this article: