Ahi Poke

Name: Ahi Poke
Ingredients: 2 pounds fresh (sushi grade) ahi; 1/2 cup maui onion or sweet yellow onion, minced; 1/2 cup green onions , thinly sliced; 1/4 cup fresh ginger, peeled and minced; 2 tablespoons fresh cilantro, finely chopped; 1 teaspoon chili oil; 1 tablespoon fresh lime juice; 1 tablespoon shoyu (soy sauce); 3 tablespoons champagne vinegar; 1/4 cup cashew nuts, chopped; 1 tablespoon olive oil; pinch of sugar; 2 tablespoons tobiko (flying fish roe) optional if you can find it, great if you can!

13 ingredients

5 steps

Ingredients

2 pounds fresh (sushi grade) ahi
1/2 cup maui onion or sweet yellow onion, minced
1/2 cup green onions , thinly sliced
1/4 cup fresh ginger, peeled and minced
2 tablespoons fresh cilantro, finely chopped
1 teaspoon chili oil
1 tablespoon fresh lime juice
1 tablespoon shoyu (soy sauce)
3 tablespoons champagne vinegar
1/4 cup cashew nuts, chopped
1 tablespoon olive oil
pinch of sugar
2 tablespoons tobiko (flying fish roe) optional if you can find it, great if you can!

Directions

1

Slice the fresh ahi into ribbons and then into small bites.
2

Mix all the other ingredients together; onion, green onion, ginger, cilantro, chili oil, lime juice, soy, vinegar, cashew nuts, olive oil, tobiko, and pinch of sugar.
3

Add the mixture to the fish a little at a time until you create a balance of flavors. (it will probably be all the mix but don't assume....you don't want anything to overwhelm the delicate flavor of the fish.
4

Cover and give it an hour to marinate flavors .
5

Serve in lettuce cups or place in a bowl and give everyone a set of chopsticks to help themselves, Hawaiian style. The recipe for Thomas Keller's cornets is in The French Laundry Cookbook (or online)