Recipe courtesy of Foster's Kitchen

Citrus Avocado Poke

  • Level: Advanced
  • Total: 1 hr 15 min
  • Active: 1 hr 15 min
  • Yield: 6 servings
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Ingredients

6 cups vegetable oil

12 wonton wrappers 

1 1/2 pounds sushi-grade ahi tuna 

1/2 cup Poke Sauce, recipe follows

2 cups finely shredded cabbage 

1/2 cup Avocado Mousse, recipe follows

1 cup Citrus Pico, recipe follows

1/2 cup Black Bean Sauce, recipe follows

1/2 cup Citrus Sauce, recipe follows

1/2 ounce microgreens 

Poke Sauce:

1/4 cup soy sauce

3 tablespoons sesame oil 

1/2 habanero pepper 

Avocado Mousse:

2 medium avocados

1 lime, juiced

2 teaspoons kosher salt 

Citrus Pico:

1 small pineapple

1 orange 

1 small red onion 

1 small jalapeno, seeded

1 bunch cilantro 

2 limes 

Black Bean Sauce:

1 1/2 cups brown sugar

8 ounces sweet chili sauce 

7 ounces black bean garlic sauce 

1/4 cup sesame oil 

2 tablespoons orange juice 

2 tablespoons white vinegar 

1 tablespoon minced garlic 

1 tablespoon red pepper flakes 

1 habanero chile

Citrus Sauce:

1 cup mango puree

1/2 cup sesame oil 

1/4 cup orange juice 

1 teaspoon kosher salt 

1 tablespoon granulated sugar 

Directions

  1. Heat the vegetable oil in a medium saucepan over medium heat until it reaches 350 degrees F.
  2. Fry the wonton wrappers until crispy and golden brown.
  3. Cut the ahi into 1/4-inch cubes. Place into a large mixing bowl and gently fold in the Poke Sauce.
  4. Put 2 of the wontons on a plate with a small pinch of the shredded cabbage and 2 ounces of the ahi poke. Place 1 tablespoon of the Avocado Mousse on top, then add 2 tablespoons of the Citrus Pico. Finish with a drizzle of the Black Bean Sauce, Citrus Sauce and pinch of microgreens. Repeat with the remaining ingredients.

Poke Sauce:

  1. Place the soy sauce, sesame oil and habanero in a blender and blend for 1 minute.

Avocado Mousse:

  1. Add the pulp of the avocado, lime juice and salt to a food processor. Blend until smooth and some air has been incorporated.

Citrus Pico:

  1. Peel pineapple, orange and onion. Core the pineapple. Finely chop the pineapple, orange and red onion. Place in a large mixing bowl. Mince the jalapeno and chop the cilantro. Add both to the bowl. Juice the 2 limes and add the juice to the mixing bowl. Gently toss all the ingredients.

Black Bean Sauce:

  1. Place the brown sugar, chili sauce, black bean sauce, sesame oil, orange juice, vinegar, garlic, red pepper flakes and habanero in a blender and blend for 2 minutes, or until smooth.

Citrus Sauce:

  1. Place the mango puree, sesame oil, orange juice, salt and sugar in a blender and blend until smooth.
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