Ahi Poke Mini

Ahi Poke
1 cup ahi, diced
1/4 cup wakame seaweed salad, chopped
Salty Wahine Hawaiian Salt, to taste
1-2 teaspoons sesame oil
1 teaspoon ginger, minced
pinch chili flakes
1/2 maui onion, sliced
1 teaspoon black and white sesame seeds
1 -2 teaspoons Aloha Shoyu

Wonton Tacos
5 round wonton wrappers
1 cup oil

Island Salsa
1/4 cup ripe mango, diced
1/4 cup ripe papaya, diced
1/4 cup cilantro, chopped
2 tablespoons green onion, chopped
1/4 red onion, diced
Juice 1/2 lime
1 tablespoon Aloha Shoyu teriyaki saucce
pinch Salty Wahine Hawaiian salt

Cilantro Avocado Mousse
1 avocado
2 tablespoons cilanro sprigs
1 teaspoon lime juice
salt and pepper to taste
1/2 teaspoon wasabi paste
3/4 cup sour cream
1 teaspoon Aloha Shoyu
pinch Salty Wahine salt
Garnish (optional): bubu arare, sesame seeds, watermelon radish, cilantro

Ahi Poke
Mix ingredients in bowl and set aside in refrigerator until ready to use.

Wonton Tacos
In a small pan, heat oil to 325 degrees. Fold round wonton wrapper to form a taco shell using a pair of tongs to keep the shape of the taco. Immerse wonton wrapper in oil, holding shape with tongs until shell hardens. Drain on paper towels and set aside until ready to use.

Island Salsa
In a bowl, mix all ingredients and allow to set in refrigerator for at least 1 hour to allow flavors to mix.

Cilantro Avocado Mousse
Add all ingredients to blender or food processor and pulse until all ingredients are combined well. Season with salt and pepper and set aside until ready to assemble tacos.

To assemble tacos, add a couple tablespoons of poke, top with salsa and avocado mousse and your favorite garnishes. Using a taco rack makes things a little easier both for assembly and presentation!

Togarashi Hamachi

Purple Cauliflower Salad
2 ounces purple cauliflower
2 ounces Kahuku corn kernels, cleaned
5 stems cilantro leaves, julienne
1 ounce garbanzo beans
1 tablespoon lemon zest
Salty Wahine Hawaiian salt to taste
Pepper to taste
1 ounce Aloha Shoyu white vinegar
2 ounces vegetable oil

Lilikoi Popcorn Sauce
¼ cup heavy cream
1 ounce plugla unsalted butter
1 ounce sour cream
1 tablespoon white miso
1 ounce Aloha Shoyu
White pepper to taste
1 teaspoon white wasabi
1 tablespoon Aunty Lilikoi concentrate

Togarashi Hamachi
1 lb block hamachi
¼ cup togarashi (ground chili pepper)
4 tablespoons vegetable oil
¼ cup Aloha Shoyu Teriyaki Glaze

Purple Cauliflower Salad
Mix all ingredients and allow to sit in refrigerator for 20 minutes to marinate.

In a sauce pan, place the heavy cream, butter and popcorn on low heat for 5 minutes. Make sure to whisk every minute to ensure it does not break. If it breaks, add cream. Before serving, remove from heat, strain, and place in a bowl. Let in cool for 10 minutes, add sour cream, miso, whisk real good. Then add Aloha Shoyu ,wasabi, pepper, Lilikoi and place in squeeze bottles.

Evenly coat hamachi with togarashi. Heat oil in pan over medium high heat. When oil starts smoking, sear hamachi on both sides for about 3-4 minutes. Pour teriyaki glaze over hamachi, flip and remove from heat. Cut hamachi into thin slices. To plate, put a small portion of cauliflower salad on plate, top with thinly sliced hamachi.

Serve with side of Lilikoi popcorn sauce.

Shrimp Ceviche

5 lbs. shrimp, diced & poached in coconut milk till medium, then cooled down, diced
1 ea Maui onions diced
1/2 ea red onions diced
10 ea purple potato diced
3 ea corn grilled husked
2 ea mango grilled diced
1 ea papaya grilled diced
1 ea jicama diced
2 cups green onion chopped
3 cups cilantro chopped
10 ea lime juice
3 oz sriracha
5 oz teriyaki
5 oz coconut milk
2oz salt
1oz pepper

Cilantro micro & bubu arare

100 taro chips
100 purple potato chips

1. In a stainless steel bowl, mix all ingredients well.
2. Place in cooler till ready to serve.
3. Place ceviche in shot glasses, garnish with bubu arare, cilantro micro, mini fork
4. Place chips in basket