Ahi Yellowfin Tuna: Poke and Ceviche

While I'm a huge fan of sushi night, I would much rather enjoy a healthier portion that tastes better, is way cheaper, and doesn't require me leaving my Netflix ready couch. Sashimi grade tuna is everywhere nowadays, and you can likely find both fresh and frozen options at your local fine foods market. 

So take advantage of the offering and indulge in these 2 recipes for classic Hawaiian poke and Mexican ceviche. Don't be scared... Just get your mise en place in order and you'll be home free. 

INGREDIENTS:
FOR THE POKE
½ lb of sashimi grade tuna, cubed into ½ inch dice
1 shallot, minced
¼ cup green onions dark stalks only, minced
½ tsp ginger, grated
2 TBSP soy sauce, usukuchi recommended
1 tsp sesame oil
1 ½ tsp of chili garlic sauce or sambal

FOR THE CEVICHE
½ lb of sashimi grade tuna, cubed into ½ inch dice
1 shallot, minced
1 jalapeño, deseeded & minced
¼ cup red bell pepper, minced
1 TBSP capers, minced
½ tsp salt
½ tsp freshly ground black pepper
4 TBSP lime juice
2 TBSP extra virgin olive oil
Fresh cilantro

FOR THE POKE
Mix together the tuna, shallot, green onions, and grated ginger.

In a separate bowl, mix together the soy sauce, sesame oil, and chili garlic sauce. Pour the sauce over the tuna and veggies and toss to combine. Cover and refrigerate for 2 hours before serving. 

FOR THE CEVICHE
Mix together the tuna, shallot, jalapeño, red bell pepper, capers, salt, and black pepper.

In a separate bowl, whisk together the lime juice extra virgin olive oil. Pour the citrus marinade over the tuna and veggies and toss to combine. Finish with chopped cilantro leaves to taste. Cover and refrigerate for 15 minutes depending on how firm you want the fish flesh to be. The longer the marinade, the softer the flesh.