October 5, 2012


  • 2 C sushi grade fish like kampachi, snapper, or scallop cut in a 1/2 inch dice
  • 1/4 C lemon juice
  • 1/4 C lime juice
  • 2 - 3 roma tomatoes, 1/2 inch dice
  • 1 C corn
  • Half a medium onion, small dice
  • 1 mango, small cubes
  • 1 avocado, small cubes
  • 2 Tbsp or more to taste minced parsley, cilantro, or combination
  • 2 Tbsp extra virgin olive oil
  • Salt and pepper to taste
Add the citrus juices to the fish in a nonreactive bowl. Cover and refridgerate for 3 - 6 hours, stir every hour. The longer the fish marinate in the juices, the more cooked it will be.
Cut the tomatoes into a dice similar to the size of the fish and let it drain in a colander for 30 minutes.
Heat an empty skillet (no oil) over high heat and add the corn. Cook, shaking the pan occasionally, until the corn has toasty brown spots, and is almost popping out of the pan. Set aside to cool.
After the fish has cooked to your liking, drain it from the juices. Add the chopped onions, tomatoes, avocado, mangoes, corn, parsley/cilantro, olive oil, and season with salt and pepper. Let it sit in the fridge for at least an hour for the flavors to meld.
Serve with tortilla chips or on warm corn tortillas.
As for the poke, it was mix this and that in and season to taste with soy sauce and sesame oil. I didn't have any fresh seaweed, which is what's traditionally used, so I used some thinly sliced nori.