Hawaiian Poké Recipe – Lower Fat & Sodium

Don’t know how to cook fish? You don’t have to!

Try our healthy version of this exotic Hawaiian specialty. No cooking required! If you can chop veggies and fish, you can make this tasty, satisfying and undoubtedly impressive dish.

Because poké is made regularly nearly every indigenous Hawaiian home, there are countless recipes! Naturally, such a simple dish of raw fish, vegetables, seeds and frequently seaweed is pretty healthy. Unfortunately, bastardized versions of poké are popping up using boatloads of additional salt, to extend fish shelf life and artery-clogging mayonnaise to further mask flavor of old fish. Oh no, no, no mayo!

However, using minimal oil, low sodium soy sauce and eliminating additional salt, and clearly avoiding mayo, we can make our clean fresh poké lower in fat and sodium without sacrificing flavor!

INGREDIENTS
As always, please choose organic ingredients for YOUR health!
1 lb sashimi grade ahi, chopped into ¼” cubes
1 Tbsp low sodium soy sauce
1 tsp toasted sesame oil
1 shallot, finely diced
2 – 3 Hawaiian chili peppers, seeds removed & finely diced
3 scallions, chopped
1.5 tsp toasted sesame seeds
1.5 tsp toasted macadamia nuts, finely diced
1/2 ripe avocado, cubed (optional)

DIRECTIONS
Place cubed ahi, shallot, chili pepper, sesame seeds in large container with lid. In small bowl mix soy sauce and sesame oil with fork then pour over ahi mixture and toss well. Cover with lid, place poké in refrigerator and allow to marinate for at least two hours, but overnight is even better!

When ready to enjoy, remove poké from fridge. Gently mix in chopped scallions, macadamias and optional cubed avocado. Serve & enjoy!