Follow these steps for perfect results
fresh ahi tuna
medium diced
cucumbers
small diced
red onions
small diced
mangoes
small diced
cilantro
chopped
italian parsley
chopped
paprika
vegetable oil
mango ponzu sauce
kosher salt
mango
chunks
white vinegar
soy sauce
ginger
garlic
lime juice
cilantro leaf
lime slice
Prepare the Mango Ponzu Sauce: Combine mango chunks, white vinegar, soy sauce, ginger, garlic, and lime juice in a blender.
Puree the Mango Ponzu Sauce until smooth.
In a bowl, gently combine diced ahi tuna, cucumbers, red onions, and mangoes.
Add chopped cilantro and Italian parsley.
Sprinkle in paprika and vegetable oil.
Pour the Mango Ponzu Sauce over the mixture.
Season with kosher salt.
Gently mix all ingredients together.
Garnish with cilantro leaves and lime wedges before serving.
Expert advice for the best results
Use sushi-grade tuna for the best quality and safety.
Chill the poke for at least 15 minutes before serving to allow the flavors to meld.
Add a pinch of red pepper flakes for a spicy kick.
Everything you need to know before you start
5 minutes
Can be prepared 1-2 hours in advance
Serve in a bowl or on a platter with a side of seaweed salad.
Serve chilled as an appetizer or light meal.
Enhances the sweetness of the mango.
Discover the story behind this recipe
A staple dish in Hawaiian cuisine.
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