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.
1 bunch green onions, diagonally sliced in 1/2″ pieces
1 red Anaheim or red Thai bird’s eye chili, thinly sliced and seeded
1/2 t kosher salt, to taste
1 pound fresh ahi tuna, chopped into 1/2” cubes
2 grapefruits, peeled, pith removed and broken into 1” pieces
1 large avocado, peeled and cubed
2 limes, cut Thai style
2 T roasted peanuts, chopped
Cilantro for garnish
Instructions
Make the sauce by combining the first 9 ingredients. Stir to combine. Taste and adjust flavors to your preference.
Add the ahi, grapefruit and avocado to the sauce and gently toss to combine. Cover and refrigerate until ready to serve.
When 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.
Serve with One-Ton chips, tortilla chips or toasted baguette slices.