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Ahi Tuna Shrimp Poke BitesAhi Tuna Shrimp Poke Bites
Ahi Tuna Shrimp Poke Bites

Ahi Tuna Shrimp Poke Bites

If you’re looking for an umami rich snack/appetizer to serve during the holiday season, try this Hawaiian-style poke, served on rounds of cucumber and/or rice crackers.
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Recipe - Quality Foods
Ahi Tuna Shrimp Poke Bites
Ahi Tuna Shrimp Poke Bites
Prep Time30 Minutes
Servings8
0
Ingredients
1/4 cup soy sauce
2 Tbsp orange juice
1 Tbsp lime juice
2 small to medium green onions, cut into lengthwise strips, and then, thinly sliced, widthwise
2 tsp brown sugar
2 tsp sesame oil
1 tsp finely chopped fresh ginger
1 tsp Sriracha or other hot chili sauce
2 (4 ounce/113 gram) ahi tuna steaks, thawed if frozen, patted dry and cut into 1/2-inch cubes
125 grams hand-peeled shrimp, patted dry and coarsely chopped
28 to 32 thin rounds of English cucumber or rice crackers, or mix of both
roasted sesame seeds, to taste (see Note)
microgreens or small cilantro sprigs, for garnish (optional; see Note)
Directions
  1. To make poke, combine soy sauce, juices, green onions, sugar, sesame oil, ginger and sriracha in a medium bowl. Add tuna and shrimp and gently toss. Cover and refrigerate until needed, turning occasionally. The poke mixture can be made many hours before serving it.

 

  1. To serve, spoon the poke it a decorative dish and set on a serving tray, platter, board or marble slab. Surrounded it with rounds of cucumber and/or rice crackers. Set on bowls of the sesame seeds and microgreens (or cilantro sprigs), if using. Now let diners make their own poke bites, by spooning some of the poke on a cucumber round or cracker, and topping it with sesame seeds and micro greens (or cilantro sprigs), if using.

 

Note: Roasted sesame seeds are sold in our Asian foods aisle. If you want to toast your own sesame seeds, place a single layer of regular sesame seeds in a non-stick skillet set over medium heat. Cook the seeds, swirling the pan from time to time, until lightly toasted, about three to four minutes. Microgreens are the small shoots of vegetables picked just after the first leaves have developed. They are sold in small tubs our Produce Department.

 

30 minutes
Prep Time
0 minutes
Cook Time
8
Servings

Directions

  1. To make poke, combine soy sauce, juices, green onions, sugar, sesame oil, ginger and sriracha in a medium bowl. Add tuna and shrimp and gently toss. Cover and refrigerate until needed, turning occasionally. The poke mixture can be made many hours before serving it.

 

  1. To serve, spoon the poke it a decorative dish and set on a serving tray, platter, board or marble slab. Surrounded it with rounds of cucumber and/or rice crackers. Set on bowls of the sesame seeds and microgreens (or cilantro sprigs), if using. Now let diners make their own poke bites, by spooning some of the poke on a cucumber round or cracker, and topping it with sesame seeds and micro greens (or cilantro sprigs), if using.

 

Note: Roasted sesame seeds are sold in our Asian foods aisle. If you want to toast your own sesame seeds, place a single layer of regular sesame seeds in a non-stick skillet set over medium heat. Cook the seeds, swirling the pan from time to time, until lightly toasted, about three to four minutes. Microgreens are the small shoots of vegetables picked just after the first leaves have developed. They are sold in small tubs our Produce Department.