AHI TUNA POKE
Serves 6
- 1 pound fresh, raw ahi tuna steaks, cut into ½-inch or bite-sized cubes
- ½ cup soy sauce
- 3 tablespoons sesame oil
- 1 teaspoon grated fresh ginger
- 1 to 2 cloves garlic, minced (I use 1 clove garlic for a subtle flavor)
- ¼ cup diced red onions
- ½ teaspoon crushed red pepper
- ⅓ to ½ cup sliced green onions
- 2 tablespoons sesame seeds
- ¼ cup fresh seaweed, for garnish (optional)
Place the raw ahi tuna cubes in a nonreactive bowl.
Mix together the soy sauce, sesame oil, grated ginger, minced garlic, red onions, and crushed red pepper. Toss the mixture with the ahi tuna cubes and cover. Refrigerate for at least 2 hours or overnight.
Once the poke is done, toss it with the green onions and sesame seeds and serve in a large bowl, on a platter, or in individual glasses.
SALMON CEVICHE
Serves 6 to 8
- 1 pound fresh salmon, skinned and cut into ½-inch cubes
- ½ cup fresh lime juice
- 2 ripe mangos, diced (or one large ripe mango)
- 1 medium cucumber, diced
- 1 small white onion, diced
- 4 Roma tomatoes, halved, seeded, and diced
- 1 bunch cilantro leaves, chopped
- Dash hot sauce, or to taste
- 2 to 3 tablespoons lime juice
- Salt to taste
- Lime wedges, for garnish
In a nonreactive or glass bowl, mix together the diced salmon and lime juice. Cover with plastic wrap and place it in the refrigerator for at least 4 hours or up to 8 hours. When the salmon is done it will look opaque and “cooked.”
Drain the lime juice from the salmon and discard. Place the drained salmon in another large glass or nonreactive bowl and toss with the diced mango, cucumber, onion, tomatoes, and cilantro. Gently toss again with a dash hot sauce, 2 to 3 tablespoons lime juice, and salt to taste.
Let the ceviche sit at room temperature for about 20 to 30 minutes to allow all the flavors to meld together. Spoon the ceviche into short, wide-mouth glasses or martini glasses. Garnish with a lime wedge.
CRAB SALAD WITH TOAST POINTS
Serves 4 to 6
- 8 to 12 ounces crabmeat (if fresh crab is not available, feel free to use good quality canned crabmeat)
- ¼ to ⅓ cup good quality mayonnaise
- 2-ounce jar of pimentos, drained
- ¼ cup thin sliced green onions
- ¼ to ⅓ cup shredded cheddar cheese
- Squeeze of lemon juice
- Salt and pepper to taste
- 8 to 12 slices good quality white or dark rye bread
- 2 tablespoons melted butter
Squeeze the excess water from the crabmeat. In a medium bowl, mix together the crabmeat, mayonnaise, pimentos, green onions, cheddar cheese, and squeeze of lemon juice. Season to taste with salt and pepper. Place it in the refrigerator while you make the toast points.
Preheat the oven to broil. Brush each slice of bread with butter on both sides. Place the bread slices on a parchment-lined baking sheet and then place the baking sheet in the oven.
Once the bread is golden brown on one side, turn the slices over to toast the other side. This shouldn’t take long, so watch your toast carefully so it doesn’t burn.
Remove the baking pan from the oven, sprinkle each slice of bread with a pinch salt, and let the toast cool. Trim the crust and slice each piece of bread diagonally to make two triangles.
Serve the chilled crab salad with the toast points.
Recipes and Photographs by Karista Bennett.