Poke Nachos
Hawaii’s favorite dish, poke—pronounced “poh-kay”—is fresh raw fish that’s been marinated and tossed with a variety of tasty toppings. The poke-bowl craze has hit the mainland, inspiring this Hawaiian-Mexican fusion dish.
Makes 6 servings
1/3 cup regular sesame oil
1/3 cup soy sauce
3/4 Tbsp peeled and minced ginger
3/4 Tbsp chipotle paste
1 Tbsp fresh lime juice
1 tsp minced shallot
1 lb. sashimi-grade ahi tuna, diced 1/2-in. thick
1/3 cup wakame (seaweed salad), chopped
1/3 cup finely chopped yellow onion
2 Tbsp furikake (Japanese spice mix)
1/4 cup tobiko (flying fish roe)
2 1/4 cups Guacamole (recipe below)
1/4 cup mayonnaise mixed with 1 tsp Sriracha, for garnish
Rice crackers or corn chips, for serving
6 cilantro sprigs, for garnish
Guacamole
3 ripe avocados, peeled, pitted, and cut into 1/4-in. dice
1 ripe plum tomato, seeded and cut into 1/4-in. dice
2 Tbsp fresh lime juice
4 Tbsp chopped fresh cilantro
Pinch of cayenne pepper
Salt and freshly ground pepper to taste