I have to say that poke might be the best thing about Hawaii. I ate SO much poke when I lived there. Since being back in the mountains, I hardly have eaten it at all. Until recently. Ben and I are trying a Pescatarian diet, so we have been trying to find new ideas for meals. Now I am hooked again. This recipe is SO easy and SO delicious. This is great for lunch by itself or for dinner served with cilantro-lime rice.
This poke is much like the classic Hawaiian poke, but with avocado added. I would recommend prepping this right as you want to eat it, so the fish is as fresh as possible. The acid will “cook” the fish if you leave it in the fridge for too long once it is made. You can find sushi grade fish at Whole Foods or a nice fish market. Stay tuned for my Salmon Chili-Mango Poke recipe coming soon!