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Recipe by Michael Gershkovich

Tuna Poke and Market Fish Ceviche

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Parve Parve
Easy Easy
6 Servings
Allergens
2 Hours, 30 Minutes
Diets

Watch Mike explain the ins and outs of poke and ceviche here!

Ingredients

Ceviche

  • 6 ounces halibut, diced

  • juice of 1 grapefruit

  • juice of 1 orange

  • juice of 1 lime (or about 2 tablespoons Heaven & Earth Lime Juice)

  • juice of 1 blood orange

  • 1 teaspoon chopped jalapeño

  • 1/4 – 1/2 teaspoon jalapeño tabasco sauce

  • 1/2 cup diced fennel

  • 1/2 red onion, diced

  • 2-3 strawberries, diced

  • 2-3 tablespoons chopped cilantro (including stems)

  • 1 teaspoon chopped garlic

  • salt, generously

Poke

  • 6 ounces fresh tuna, cubed

  • 1/2 teaspoon juice squeezed from freshly grated ginger

  • 1/4 teaspoon minced garlic

  • 2 tablespoons thinly sliced scallions

  • 2 teaspoons Gefen Soy Sauce

  • 1/4 teaspoon Gefen Sesame Oil

  • pinch of chopped chili flakes

  • 2 sprigs chopped cilantro

  • crushed macadamia nuts, for garnish

For Serving

  • Daikon radish, thinly sliced

  • tortilla chips

  • guacamole


Wine Pairing

Baron Herzog Chenin Blanc Viognier

Directions

Prepare the Ceviche

1.

Combine aromatics, add juice, and finally stir in fish and let marinate for 20-30 minutes in the fridge.

2.

Plate and serve with liquid.

Prepare the Poke

1.

Add a pinch of salt to the garlic and mix.

2.

Add ginger, scallions, cilantro, soy sauce, sesame oil, and chili flakes, and stir to combine.

3.

Add tuna and let sit for at least two hours in the fridge.

4.

Strain from liquid, plate and serve.

Tuna Poke and Market Fish Ceviche

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