Mexican Poke Bowl Recipe

Prepare tuna and marinade

Pat the sushi-grade ahi tuna dry with paper towels and cut into 1/2-inch cubes. Place the cubes in a medium bowl.

In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp fresh orange juice, 2 tbsp soy sauce, 1 tsp olive oil, 1 tsp honey, 1 minced jalapeño (seeds removed for less heat), 1 minced garlic clove, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until combined.

Pour the marinade over the cubed tuna, add 2 tbsp chopped fresh cilantro, gently fold to coat all pieces. Cover and refrigerate for 10–20 minutes (no more than 30 minutes) to avoid 'cooking' the fish from the citrus.

If rice is not already cooked, cook enough rice to yield about 3 cups cooked (follow package instructions). Let rice cool slightly to warm (not hot).

In a small bowl, combine 1 tsp rice vinegar, the zest of 1 lime, and 1 tsp salt. Fluff the warm rice with a fork and gently fold in the vinegar-lime mixture to season the base evenly. Keep rice warm or at room temperature until assembling bowls.

Prepare the vegetables while the tuna marinates: halve 1 cup cherry tomatoes, slice 1 avocado, rinse and drain 1 cup black beans, measure 3 tbsp roasted corn, shred 1 cup red cabbage, thinly slice green onions, and have 1/2 cup pickled red onion ready.

If using fresh corn, char it in a skillet over medium-high heat 3–5 minutes until lightly browned. Drain canned or thaw frozen corn and pat dry before using.

In a blender or food processor (or using an immersion blender), combine 1/2 cup plain Greek yogurt, 2 tbsp mayonnaise, 1/4 cup packed fresh cilantro, 2 tbsp lime juice, 1/2 minced garlic clove, 1/4 tsp ground cumin, 1/2 tsp honey, and 1/2 tsp salt. Blend until smooth.

If the sauce is too thick, add up to 2 tsp water, 1 tsp at a time, to reach a drizzling consistency. Taste and adjust salt, lime, or honey as needed.

Divide the seasoned rice evenly between 4 bowls (about 3/4 cup to 1 cup rice per bowl).

Spoon marinated tuna on top of the rice, dividing the cubes evenly among bowls. (If you prefer the tuna warmed slightly, briefly toss the marinated cubes in a hot skillet for 30–45 seconds per side, but this is optional.)

Arrange avocado slices, halved cherry tomatoes, black beans, roasted corn, shredded red cabbage, pickled red onion, and sliced green onions around the tuna in each bowl.

Drizzle each bowl with the creamy cilantro-lime sauce (about 1–2 tbsp per bowl). Add a few extra drops of soy or hot sauce/chipotle salsa if you want more heat.

Top with 1 tbsp crushed tortilla chips or tortilla strips per bowl for crunch and garnish with fresh cilantro leaves.

Taste one bowl and adjust with extra lime juice, salt, or hot sauce as desired. Serve immediately so the tuna is fresh and the tortilla strips remain crisp.