Poke & Ceviche Trio Recipe

Prepare tuna

Trim any sinew from the ahi tuna and cut into 1/2-inch cubes. Keep chilled until ready to dress.

Make dressing

In a bowl, whisk together 3 tbs soy sauce, 1 tbs sesame oil, 1 tsp rice vinegar and 1 tsp honey until combined.

Toss tuna with dressing, reserve 1 tsp of dressing for finishing. Add 2 tbsp thinly sliced green onions and 1 tsp toasted sesame seeds. Taste and adjust with a pinch of salt only if needed.

Finish with 1/2 tsp sesame oil drizzle just before serving and portion onto a small plate or shallow bowl. Serve with wonton or tortilla chips and romaine spears.

Prepare salmon

Trim and cut the salmon into 1/2-inch cubes. Keep chilled.

Make spicy mayo

In a small bowl combine 2 tsp mayonnaise, 1 tsp sriracha, 1 tsp lime juice and 1 tsp soy sauce. Stir until smooth.

Toss salmon gently with the spicy mayo so pieces are coated but not mashed. Fold in 1/2 cup small-dice avocado and 1 tbsp sliced green onion carefully to avoid breaking the avocado.

Top with optional nori strips for texture and serve immediately with tortilla chips and romaine spears to scoop.

Prep fish and citrus

Cut the white fish into 1/4-inch cubes. Place fish in a nonreactive bowl and pour 6 tbs fresh lime juice and 1 tbs orange juice over it, stirring to coat.

Let the fish 'cook' in the citrus for 12–18 minutes in the refrigerator, stirring once at 8 minutes. The fish should appear opaque and firm to the touch. If desired texture is not reached, allow up to 25 minutes total but check every few minutes to avoid over-curing.

Drain about half of the citrus if mixture seems overly wet. Add 2 tbsp finely diced red onion, 1 tsp minced jalapeño, 2 tbsp chopped cilantro and 2 tbsp seeded diced tomato. Season with 1/2 tsp salt and 1/4 tsp black pepper, stir gently and taste — adjust salt or lime if needed.

Chill briefly (5–10 minutes) before plating. Serve the ceviche in a small bowl with extra lime wedge and romaine spears or chips for scooping.

Make wonton chips (if using wrappers)

If making chips from wonton wrappers: stack and cut wrappers to desired chip shape if needed. Heat 1/4 cup neutral oil in a skillet to 350°F (medium-high). Fry wrappers in batches (about 20–30 seconds) until puffed and light golden. Drain on paper towel and sprinkle lightly with salt. Alternatively, brush with oil and bake at 400°F for 6–8 minutes until crisp and golden.

Plate the trio

On a serving board or platter, arrange 2 small portions of ahi tuna poke and 2 small portions of salmon poke (as prepared) and one small bowl of the white fish ceviche. Fan romaine spears along one side for scooping. Add wonton chips and tortilla chips in separate piles. Garnish with lime wedges. Provide small spoons for the ceviche and toothpicks or small spoons for the pokes.

Serve immediately: pokes are best cold and ceviche should be served chilled. Discard any ceviche that has sat at room temperature for more than 2 hours.