*eating House Rainbow Poke Recipe
Hawaiian Ahi, Kampachi, and Salmon, Orange Yuzu Soy, Cherry Tomato, Pine Nuts
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Sauce
Toppings
Garnish
Method
Preparation
Prepare the Fish
Cut the Ahi tuna, Kampachi, and salmon into bite-sized cubes and set aside.
Make the Sauce
In a bowl, combine orange juice, yuzu juice, and soy sauce. Mix well and set aside.
Prepare the Toppings
Halve the cherry tomatoes and toast the pine nuts in a dry skillet over medium heat until golden brown.
Assembly
Combine Ingredients
In a large bowl, gently toss the cubed fish with the orange yuzu soy sauce until evenly coated.
Serve
Spoon the fish mixture into serving bowls and top with cherry tomatoes, pine nuts, fresh cilantro, and sesame seeds.