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Parve
Easy
6 Servings
Allergens 
2 Hours, 30 Minutes
Diets
Watch Mike explain the ins and outs of poke and ceviche here!
6 ounces halibut, diced
juice of 1 grapefruit
juice of 1 orange
juice of 1 lime (or about 2 tablespoons Heaven & Earth Lime Juice)
juice of 1 blood orange
1 teaspoon chopped jalapeño
1/4 – 1/2 teaspoon jalapeño tabasco sauce
1/2 cup diced fennel
1/2 red onion, diced
2-3 strawberries, diced
2-3 tablespoons chopped cilantro (including stems)
1 teaspoon chopped garlic
salt, generously
6 ounces fresh tuna, cubed
1/2 teaspoon juice squeezed from freshly grated ginger
1/4 teaspoon minced garlic
2 tablespoons thinly sliced scallions
2 teaspoons Gefen Soy Sauce
1/4 teaspoon Gefen Sesame Oil
pinch of chopped chili flakes
2 sprigs chopped cilantro
crushed macadamia nuts, for garnish
Daikon radish, thinly sliced
tortilla chips
guacamole
Combine aromatics, add juice, and finally stir in fish and let marinate for 20-30 minutes in the fridge.
Plate and serve with liquid.
Add a pinch of salt to the garlic and mix.
Add ginger, scallions, cilantro, soy sauce, sesame oil, and chili flakes, and stir to combine.
Add tuna and let sit for at least two hours in the fridge.
Strain from liquid, plate and serve.
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