This refreshing dish combines the richness of Ahi tuna and Onaga red snapper with the crisp texture of green papaya. The poke is seasoned with wasabi, pickled ginger, and sesame seeds, creating a bold flavor profile. The lime vinaigrette adds a bright acidity that cuts through the fish, while the shredded papaya provides a satisfying crunch. Perfect for a light lunch or an elegant appetizer, this recipe highlights fresh ingredients and simple preparation. It serves four people and requires no cooking, just careful assembly. Ideal for warm days when you want something clean, healthy, and visually stunning.
Poke Of Ahi And Onaga With Green Papaya Salad And Lime Vi
Description
This refreshing dish combines the richness of Ahi tuna and Onaga red snapper with the crisp texture of green papaya. The poke is seasoned with wasabi, pickled ginger, and sesame seeds, creating a bold flavor profile. The lime vinaigrette adds a bright acidity that cuts through the fish, while the shredded papaya provides a satisfying crunch. Perfect for a light lunch or an elegant appetizer, this recipe highlights fresh ingredients and simple preparation. It serves four people and requires no cooking, just careful assembly. Ideal for warm days when you want something clean, healthy, and visually stunning.Ingredients
Directions
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Cut the Ahi and Onaga blocks into fine 1/4-inch dice.
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In a bowl, toss the diced fish with 2 tablespoons wasabi fish roe, 4 teaspoons red fish roe, 4 teaspoons pickled ginger, 2 teaspoons roasted sesame seeds, 4 teaspoons finely chopped chives, 6 teaspoons Hawaiian red seaweed, and olive oil. Season with salt and white pepper to taste.
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For the lime vinaigrette, combine 2 tablespoons lime juice, salt, white pepper, and 6 tablespoons olive oil in a screw-top jar. Shake vigorously until emulsified.
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Wash, peel, and seed the green papaya. Shred into fine julienne strips.
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In a separate bowl, combine the shredded papaya with 4 teaspoons red fish roe, 4 teaspoons wasabi fish roe, and 4 teaspoons finely chopped chives. Toss with enough lime vinaigrette to coat lightly.
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Place equal amounts of the fish poke in the center of 4 chilled dinner plates, forming a 4-inch circle.
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Arrange the green papaya salad around the poke. Serve immediately while chilled.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 190.0kcal
- % Daily Value *
- Total Fat 2.2g4%
- Saturated Fat 0.4g2%
- Cholesterol 104.0mg35%
- Sodium 114.0mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 40.0g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use sushi-grade fish to ensure safety when serving raw.
Green papaya should be firm and unripe for the best crunch. If unavailable, jicama can be used as a substitute.
Keep all ingredients chilled until the moment of serving to maintain freshness and food safety.
Adjust the amount of wasabi and lime juice according to your preferred heat and acidity levels.
