Recipe
Ahi Poke Mini
Ingredients
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
Cooking Process:
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.
Assembly:
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!
