Ahi Poke Bowl (Paleo Style)

I don’t cook fish.

If I was on Masterchef, and Gordon Ramsey put a fish inside the mystery box, I would just take off my apron and walk out of there. It would be a hugely dramatic moment and Joe would stand there, disgusted, like, “I can’t believe I voted for you.” Then he would just throw my fish in the garbage just for effect.

I prefer my fish raw, and as a rule, I never prepare it myself. I haven’t decided if it’s because I’m scared or if I just really think raw fish is something that should be prepared by professionals.

I’ve broken this rule a couple of times, and I think, for this, that was a good decision. Amaya gave it her thumbs up. She agrees with me on the whole fish thing.

I created this recipe for Being808, a healthy living blog for HMSA. I’m focusing those articles on island style recipes redone in a paleo way.

Paleo Style Poke

Ahi Poke Bowl

Serves 2

• · 2/3 lb Ahi
• · ¼ C sweet onion, sliced
• · 3 T coconut aminos
• · 1 garlic clove, minced
• · 1 t grated ginger
• · 1 T Anaheim pepper, minced
• · ½ avocado
• · 3 green onions
• · 1 tsp sesame oil
• · 1 tsp sesame seeds
• · 3 Tbsp macadamia nuts, chopped
• · 3 Tbsp 1”carrot shreds (optional—I felt that it added some sweet)

1. In a medium sized bowl, mix the onion, coconut aminos, pepper, garlic, and ginger together. Let marinate while you are preparing the rest of the ingredients.

2. Cut the Ahi into cubes (discarding and connective tissue or blood line, if you prefer) that are about ½” square. Add it to the marinating onion and stir well.

3. Cut up the avocado into cubes and mince the green onion, white and light green parts only. Add this to the poke, but do not stir yet. Chop up the macadamia nuts so you get mixed sizes. Just before serving, splash on the sesame oil, sprinkle on the sesame seeds, carrot shreds, and macadamia nuts (I shredded my carrot with a julienne peeler). Stir quickly. Eat immediately or store in the fridge for a few hours.