Over the years now Dave has slowly but surely got me into eating more and more sushi. I love all sorts of rolls, especially with tempura inside and ahi fish. As a result whenever I see the amazing ruby red fresh ahi at Costco I have get some. Not every time does it make it to sushi, sometimes it gets grilled or blackened. Ahi is a big deal around our house and recently I have been playing around with making this Fresh Ahi Poke Stack with Papaya Avocado and Sriracha Whipped Cream Drizzle.
Over the years now Dave has slowly but surely got me into eating more and more sushi. I love all sorts of rolls, especially with tempura inside and ahi fish. As a result whenever I see the amazing ruby red fresh ahi at Costco I have get some. Not every time does it make it to sushi, sometimes it gets grilled or blackened. Ahi is a big deal around our house and recently I have been playing around with making poke.
Poke (pronounced POH-kay) is served in most Hawaiian homes and restaurants as a side dish. In Hawaiian, poke means “cut piece” or “small piece.” Poke are bite-size pieces of raw fish, and as in this recipe, ahi that have been marinated in soy sauce, sesame oil and other flavorings like green onions and fresh ginger.
So the other night I came up with these incredible Fresh Ahi Poke Stack with Papaya Avocado and Sriracha Whipped Cream Drizzle and we loved them.
Sriracha sauce with whipped cream you say? Stay with me here people. Trust.
I wanted some element of heat and decided on making it in the form of a sauce, namely something drizzled on top of the poke stack. Sriracha came to mind and since I still had some whipped cream in the refrigerator from another recipe I taste tested my idea and boy was I surprised. The sweet whipped cream and spicy hot sauce deliver as a nuanced topping for these fresh ahi stacks with papaya, avocado and cucumber.
Take a look at these ruby red beauties! With a stack of chopped papaya, avocado and crunchy cucumber for another texture these were fresh, healthy and amazingly flavorful.
Slice the green onions on the bias into thin slices using both the white and green parts. Cut the fresh ahi tuna into 1 inch pieces and set aside. Combine the soy sauce, sesame oil, chopped green onions, ginger and sesame seeds in a medium bowl. Toss in the tuna and refrigerate for 30 minutes.
I like to slice the papaya in half lengthwise, scoop out the seeds and then with a paring knife or vegetable peeler remove the outer skin. Feel free to switch this out with e mango if you like them better, I’m sure that would be just as good.
Seed and dice the avocado as well. Cut the cucumber into 1/2 inch pieces then each into quarters. Place each of these in separate bowls for assembly of the stacks.
In a small bowl beat whipping cream until stiff. Add the Sriracha sauce and whisk to combine. Pour into a squeeze bottle and set aside.
Line a plate with some fresh lettuce leaves. Top with a 3-inch ring mold and start the process of the ahi stack.
Press a quarter of the ahi poke into the bottom, them a quarter of the papaya, then a quarter of the avocado. Press down into the mold to hold it’s shape. Top with a quarter of the diced cucumbers. Carefully pull the mold upwards to remove. Repeat making 4 total.
Drizzle the Sriracha whipped cream over each stack, Sprinkle with white and black sesame seeds and a few chopped cilantro leaves. Serve immediately or keep chilled until ready to serve.
Fresh Ahi Poke Stack with Papaya Avocado and Sriracha Whipped Cream Drizzle
Ingredients
- 1 lb ahi tuna cut into 1/2-inch chunks
- 1/3 cup soy sauce
- 1 tbsp sesame oil
- 3 green onions white and green parts separated, sliced thinly on the bias
- 1 tsp fresh ground ginger
- 1 tsp each white and black sesame seeds
- 1 papaya
- 1 avocado
- 1 Persian cucumber
- 1 lemon
- cilantro
- 1 cup whipped cream
- 2 tbsp sriracha
Instructions
- Slice the green onions on the bias into thin slices using both the white and green parts.
- Cut the fresh ahi tuna into 1 inch pieces and set aside.
- Combine the soy sauce, sesame oil, chopped green onions, ginger and sesame seeds in a medium bowl. Toss in the tuna and refrigerate for 30 minutes.
- Seed and dice the papaya as well as the avocado. Cut the cucumber into 1/2 inch pieces then each into quarters. Place each of these in separate bowls for assembly of the stacks.
- In a small bowl beat whipping cream until stiff. Add the sriracha sauce and whisk to combine. Pour into a squeeze bottle and set aside.
- Line a plate with some fresh lettuce leaves. Top with a 3-inch ring mold and start the process of the ahi stack.
- Press a quarter of the ahi poke into the bottom, them a quarter of the papaya, then a quarter of the avocado. Press down into the mold to hold it's shape. Top with a quarter of the diced cucumbers. Carefully pull the mold upwards to remove. Repeat making 4 total.
- Drizzle the Sriracha whipped cream over each stack, Sprinkle with white and black sesame seeds and a few chopped cilantro leaves. Serve immediately or keep chilled until ready to serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
I am being gifted several molds and this will be my first recipe to use with them. These look so amazing, Kevin. But hello, I expect nothing less from you.
Awe, thanks so much Sally! Tag me if you make them!
Kevin, what do you do with the lemon in the Ahi Poke stack with Papaya?
Apologies Shirley! I am currently going through the site and updating the recipe plugin. For the lemon, juice it and toss with the papaya and avocado to coat before using in the stack. Thanks!
It’s hard to come by knowledgeable people in this particular
subject, but you seem like you know what you’re talking about!
Thanks
Thanks for stopping by and the kind words!