Fresh Ahi Poke Stack with Papaya Avocado and Sriracha Whipped Cream Drizzle
Not your typical poke here - these Fresh Ahi Poke Stacks with Sriracha Whipped Cream are incredible. Fresh poke, papaya, avocado and cucumbers are stacked and drizzled with a Sriracha and whipped cream sauce and deliver BIG on flavor and healthy eating!
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.