Recipe by Naomi Nachman

Hawaiian Poke

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Parve Parve
Easy Easy
8 Servings

No Allergens specified

I was lucky enough to travel with my husband to Hawaii, and I noticed poke being sold everywhere. I researched the recipe and interviewed a number of Hawaiian chefs to learn more about this dish. I learned that poke means “cut piece” or “small piece,” named for the small pieces of fish that make up the base of the dish. Pronounced po-kay, this dish seems exotic to us, but is actually a Hawaiian comfort food.


Main ingredients

  • 1 and 1/2 pounds salmon fillet, finely chopped

  • 1/2 pound tuna fillet, finely chopped

  • 1/2 cup lemon juice

  • 1/2 cup Heaven & Earth Lime Juice

  • 1 jalapeno pepper, seeded and finely chopped

  • 2 tablespoons Gefen Olive Oil

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon fresh ground Gefen Pepper

  • 1/2 medium red onion, thinly sliced

  • 2 ripe avocados, peeled, pitted and finely chopped

  • 1/4 cup fresh cilantro, chopped (optional)

  • matzo, for serving, optional


Prepare the Hawaiian Poke


Combine salmon, tuna, lemon juice, lime juice, jalapeno, olive oil, salt, pepper, and onion in a medium bowl. Marinate, covered, in refrigerator for two to four hours.


Just before serving, add avocado to the fish mixture; sprinkle with cilantro. Serve on matzo, if desired.


Because the fish is served raw, be sure to use very fresh fish that was purchased that day.


Prep Ahead: Prepare the marinade a day ahead of time. Marinate the fish the day you’re serving it.


Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal. 

Hawaiian Poke

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