A Thai-style variation on traditional ahi poke made with avocado, grapefruit and a Thai-style marinade of coconut milk, fish sauce, lime juice and Thai red curry paste.
Ingredients
- ⅓ cup finely chopped shallot
- 1 T Thai red curry paste
- ½ cup coconut milk
- 5 T Thai fish sauce
- 1 t brown sugar or palm sugar
- 5 T fresh lime juice
- 1 bunch green onions, diagonally sliced in ½
- 1 red Anaheim or red Thai bird's eye chili, thinly sliced and seeded
- ½ t kosher salt, to taste
- 1 pound fresh ahi tuna, chopped into ½
- 2 grapefruits, peeled, pith removed and broken into 1
- 1 large avocado, peeled and cubed
- 2 limes, cut Thai style
- 2 T roasted peanuts, chopped
- Cilantro for garnish
Directions
- 1Make the sauce by combining the first 9 ingredients. Stir to combine. Taste and adjust flavors to your preference.
- 2Add the ahi, grapefruit and avocado to the sauce and gently toss to combine. Cover and refrigerate until ready to serve.
- 3When you are ready to serve, gently lift the poke out of the sauce and place it in a small serving bowl. Discard the residual sauce. Garnish with a few leaves of cilantro, lime and chopped peanuts.
- 4Serve with One-Ton chips, tortilla chips or toasted baguette slices.
