Poke Ceviche

from Jaime Isobe

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Jaime Isobe's Poke Ceviche
Create Cooking Challenge 2016 winner Jaime Isobe takes the mystery out of preparing this delicious raw fish dish.

Ingredients for the poke
½ lb of sashimi grade tuna, cubed into ½ inch dice
1 shallot, minced
¼ cup green onions dark stalks only, minced
½ tsp ginger, grated
2 TBSP soy sauce, usukuchi recommended
1 tsp sesame oil
1 ½ tsp of chili garlic sauce or sambal

Ingredients for the ceviche
½ lb of sashimi grade tuna, cubed into ½ inch dice
1 shallot, minced
1 jalapeño, deseeded & minced
¼ cup red bell pepper, minced
1 TBSP capers, minced
½ tsp salt
½ tsp freshly ground black pepper
4 TBSP lime juice
2 TBSP extra virgin olive oil
Fresh cilantro

Instructions for the poke
1. Mix together the tuna, shallot, green onions, and grated ginger.
2. In a separate bowl, mix together the soy sauce, sesame oil, and chili garlic sauce. Pour the sauce over the tuna and veggies and toss to combine. Cover and refrigerate for 2 hours before serving.
3. Serve on lettuce wraps.

Instructions for the ceviche
1. Mix together the tuna, shallot, jalapeño, red bell pepper, capers, salt, and black pepper.
2. In a separate bowl, whisk together the lime juice extra virgin olive oil. Pour the citrus marinade over the tuna and veggies and toss to combine. Finish with chopped cilantro leaves to taste. Cover and refrigerate for 15 minutes depending on how firm you want the fish flesh to be. The longer the marinade, the softer the flesh.
3. Serve with crostini.