Hawaiian-style Poke with Ahi and Cara Cara Citrus
Simple, delicious and healthy. Hawaiian-style poke can be a great appetizer, lunch or main course. If you’re not fond of raw fish, let it sit overnight in the marinade and the citrus will cook the tuna. Don’t let it sit too long though, as it will get chewy.
I like using sashimi grade ahi for this recipe, though salmon belly or even thin slices of octopus are equally as delicious. As pictured its served with a watermelon radish salad and spinach emulsion.
- 1/2 cup Cara Cara orange juice
- ¾ cup soy sauce
- ¼ cup lime juice
- ¼ cup red onion, diced
- 1 pound ahi tuna
- ¼ cup green onions, chopped
- 1Tbsp fresh ginger, grated
- 1 Tbsp jalapeno peppers, diced
- ½ Tbsp sesame oil
- tsp fresh wasabi, grated or wasabi paste
- ½ cup orange segments
- ¼ cup chopped cilantro
- Salt and pepper to taste
- 10 lettuce leafs, red, green or iceburg
- Combine ingredients through red onion in a small mixing bowl.
- Whisk to combine thoroughly.
- Let sit for ten minutes. Add tuna and cover.
- Refrigerate for two hours.
- To serve, remove tuna from bowl and place in another small mixing bowl.
- Toss with remaining ingredients; season to taste with salt and pepper.
- Serve atop lettuce leaves.
- Guest can eat with lettuce leaves or roll up in leaves.