I love raw fish. Sashimi, sushi, crudo-however you want slice, wrap, or pile it, I will devour it with gusto. I realize that not everyone shares my enthusiasm for any fish, let alone raw, but if there was ever a recipe to change that opinion, here it is. Ahi is basically the filet mignon of fish-subtle yet distinctive flavor, with a firm but tender texture and beautiful color ranging from pink to dark red. This is a brilliant meal for a light midweek dinner (especially if you throw in some white rice), or it makes a show-stopping appetizer for guests, all without any actual cooking.
Shake says: Sake really makes all the flavors in this zesty morsel pop.
Serves 2-3 for dinner, 4-6 as appetizer
1 lb. Ahi tuna Saucy Note: Try to avoid fish that looks anemic or slimy. Fresh fish should smell like the ocean, not low tide, and be firm to the touch.
1 jalapeno, seeded and diced
1 avocado, cubed
2 cloves garlic
¼ in. slice ginger, minced Saucy Note: Fresh ginger can be frozen and grated as needed so you have it whenever you need
½ cup soy sauce
1 tbsp. sesame oil (if you like spicy food, substitute half a tbsp. hot chili sesame oil)
Optional: Tortilla Chips
Salt Saucy Note: I have a bit of a salt obsession, to the point that my grocery now orders a specific grey salt because I asked for it so many times. For this recipe, I like to use black lava salt-it’s a little more savory than normal salt, but doesn’t add the smoked flavor that many dark salts have. Plus its from Hawaii, just like poke!
Combine soy sauce, sesame oil, and Sriracha in medium bowl. Sprinkle in a pinch of salt. Add Sriracha to taste-everybody likes a different level of spicy.
Dice jalapenos, and mince garlic and ginger. Add to soy mixture, and let sit for 20 minutes (if you don’t have time, that’s ok.)
Cut Ahi into 1 inch cubes. Cube avocado slightly smaller. Add both to sauce and mix gently with hands. Serve with tortilla chips or chopsticks (I know you have some floating in around in a drawer from that takeout.)