Recipe: Appetizing Mike's Spicy Ahi Poke & Sashimi

Mike's Spicy Ahi Poke & Sashimi. Spicy ahi poke is perhaps my greatest love in the food world. Some describe it as a Hawaiian ceviche, which I find apt but not all-encompassing. Hawaiian Ahi Poke makes a splash on the islands, has elegant appeal, and takes only moments to make.

I was so excited about all of the ample poke to be had, that we purchased several varieties our first. Home recipes > main dish > dinner > Spicy Ahi Poke. When tuna is chilled, add the spicy mayo and mix gently with your hands until fully coated. You can have Mike's Spicy Ahi Poke & Sashimi using 16 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Mike's Spicy Ahi Poke & Sashimi

1. You need of Sashimi Grade Yellowfin Tuna Slab [halved].
2. You need of Purple Onions [fine minced].
3. Prepare of Green Onions [chopped + reserves for garnish].
4. Prepare of Sesame Oil.
5. It's of Cucumbers [fine chop].
6. It's of Garlic Chili Siracha Sauce.
7. Prepare of Fresh Parsley.
8. It's of Lemon Zest [optional].
9. You need of Soy Sauce [+ reserves for serving].
10. You need of Sesame Seeds [+ reserves for garnish].
11. Prepare of Jalapeño [fine chop - garnish for both dishes].
12. You need of Shredded Diakon Radishes [garnish].
13. Prepare of Pickled Ginger.
14. It's of Fresh Parsley [+ reserves for garnish].
15. You need of Very Sharp Knife.
16. Prepare of Frozen Cocktail Glasses.

Top with a bit more tobiko and scallions, and serve with rice and any of your other favorite poke ingredients. Alternatively, you can serve it in a chilled martini glass with the seaweed mix on the bottom and the poke mix on top. This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers.

Mike's Spicy Ahi Poke & Sashimi step by step

1. Here's what you'll need. Only half of tuna slab shown..
2. Open tuna and rinse under cold water..
3. Place tuna on thick paper towels to dry..
4. Wrap tuna in paper towels and place in the coldest part of your fridge for 10 minutes. 40° is a perfect temperature for raw fish..
5. Fine chop your vegetables. Shread your diakon radish garnish..
6. Cut your tuna in half. Half will be used for your salad - half for your sashimi. Place your other half back in the fridge. Definitely use a very sharp knife. Don't saw it. Just allow the knife to glide through your fish..
7. With a very sharp knife, slice tuna into 1/2" cubes. Work fast as so bacteria doesn't form on your tuna. Place in a non-metalic bowl..
8. Add all of your vegetables and seasonings not listed as garnishments. Fold in gently. You don't want to bruise your tuna!.
9. Place Ahi Poke in glasses and garnish with green onions, jalapeños, sesame seeds and parsley. Refrigerate quickly..
10. Pull your other 1/2 tuna. Cut into 1/2" squares. Refrigerate immediately until ready to plate..
11. Plate your diakon radishes and place your sashimi on top. Sprinkle radishes with rice wine vinager if you'd like. Garnish plate with jalapeños and chopped parsley. Serve with pickled ginger, Wasabi and Soy Sauce..

Having just returned from Hawaii we were still hungry for Ahi Poke which we ate there several times. I found this recipe and tried it and it was. This is "Spicy Ahi Poke" by Norpac Fisheries Export on Vimeo, the home for high quality videos and the people who love them. Alternatively, you can serve it in a chilled martini glass with the seaweed mix on the bottom and the poke mix on top. You can cut a slit into a Hawaiian chile and hang on the glass as a garnish.