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Parve
Easy
8 Servings
Allergens 
No Allergens specified
2 Hours, 20 Minutes
Diets
I was lucky enough to travel with my husband to Hawaii, and I noticed poke being sold everywhere. I researched the recipe and interviewed a number of Hawaiian chefs to learn more about this dish. I learned that poke means “cut piece” or “small piece,” named for the small pieces of fish that make up the base of the dish. Pronounced po-kay, this dish seems exotic to us, but is actually a Hawaiian comfort food.
1 and 1/2 pounds salmon fillet, finely chopped
1/2 pound tuna fillet, finely chopped
1/2 cup lemon juice
1/2 cup Heaven & Earth Lime Juice
1 jalapeno pepper, seeded and finely chopped
2 tablespoons Gefen Olive Oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground Gefen Pepper
1/2 medium red onion, thinly sliced
2 ripe avocados, peeled, pitted and finely chopped
1/4 cup fresh cilantro, chopped (optional)
matzo, for serving, optional
Combine salmon, tuna, lemon juice, lime juice, jalapeno, olive oil, salt, pepper, and onion in a medium bowl. Marinate, covered, in refrigerator for two to four hours.
Just before serving, add avocado to the fish mixture; sprinkle with cilantro. Serve on matzo, if desired.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
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