I’ve always been a little intimidated by recipes using raw fish. I absolutely LOVE ceviche, sushi, and poke dishes from restaurants but when it comes to doing it myself, I’m always wary…I feel like I’ll mess it up or do something wrong. Recently a friend convinced me to try it at home and so we decided to go for it and make our own!
I’ve been on a Poke kick since having amazing Ahi Poke here in Austin at The Grove and at Nick’s and Las Brisas during a recent trip to Laguna Beach, CA (side note, I love Laguna and any excuse to get out to the west coast, so if you have a group in or around Orange County, email me and let’s schedule a group coaching/cooking class!!). Anyway…back to the poke…what is Poke anyway?! From Wikipedia: Poke is a raw salad served as an appetizer in Hawaiian cuisine. Pokē is the Hawaiian verb for “section” or “to slice or cut”. Modern poke typically consists of cubed ʻahi (yellowfin tuna) sashimi marinated with sea salt, a small amount of soy sauce, sesame oil, and chopped chili pepper.
I love Poke because it is nice and light, making it a clean dish that’s uber healthy! It’s the perfect appetizer or meal during the hot summer months. It’s also surprisingly easy to make. Much easier than you’d think! Start out with a really good quality piece of fish, that’s key. Here in Austin the best places are Quality Seafood Market, Whole Foods, or Central Market. Just ask the fishmonger what’s fresh. For this recipe we use wild caught Ahi Tuna.
I adapted this recipe from Tasty Kitchen.
- 1 lb Sashimi Grade Ahi Tuna Steak
- 1 whole Shallot, sliced
- ½ cups Chopped Green Onion
- 3 Tablespoons Tamari
- 1 teaspoon Sesame Oil
- 1 teaspoon Chili Garlic Paste Sriracha
- 2 Tbs capers
- 1 Tablespoon Sesame Seeds
Pat the ahi dry, then neatly cut it into small 1/2-inch cubes. Place in a large bowl. Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, capers and sesame seeds and gently toss to mix well. Drizzle with spicy avocado dressing (optional). Serve immediately or cover and refrigerate. This recipe will make 6- 8 appetizer portions or 3 meal sized portions.
You can serve your Poke with fresh guacamole and blue corn chipsmini glass bowls with a sprig of fresh parsley and lime wedge as garnish! I hope you enjoy this as much as I did!!
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