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  • Meal Type: Lunch, Snacks, Dinner
  • Course: Appetizer, Entrée
  • Serving: 4
  • Total Prep Time: 15m

Ahi Poke

sample

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Recipe by Chef Liz McCune of Eat Seattle.

Ingredients

  • 8 oz sashimi-grade Ahi

Directions

  1. Cut ahi into small cubes.

Marinade Ingredients

  • 1 T Lime Juice
  • 1 T Soy ½ tsp Semsame Oil
  • 1 T Honey
  • 2 T Red Onion - minced

Final Mix Directions

  1. Gently toss ‘cooked’ahi and with chopped cilantro and mango. Taste to ensure seasoning is balance.

Avocado Base Ingredients

  • 1-2 Avocado
  • Red Bell Pepper- brunoised (small squares)
  • Jalapeno- brunoised (small squares)
  • 1 tsp Lime Juice

Avocado Base Directions

  1. Cut avocado into cubes and place in bowl. Gently mix in bell pepper, lime juice and jalapeno with fork. Be sure to not mash too much.

Plating Directions

  1. Use ring mold and press avocado into it. Make sure to leave room at the top for the fish. Once avocado is pressed and even then add poke mix into the top portion of the mold. Gently life the mold off the plate. Garnish with a sprinkle of chili powder, microgreens, cilantro or sesame seeds.

Serves 2-4

Recipe by Chef Liz McCune of Eat Seattle.

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