I fell in love with poke in Hawaii. It came with some plate lunches, and I could not get enough! There are many variations – I love the really spicy stuff with little flecks of nori in it. However, I made this for a family dinner that included people who have almost no tolerance for spicy food, so I took it in another direction. The bright flavor of green onions and ginger mingle with the buttery-smooth ahi and the crunch of the iceberg lettuce is a perfect contrast.
1 head iceberg lettuce
3/4 lb sashimi-grade ahi
1 tbsp sesame oil
3 tbsp soy sauce
2 cloves garlic, minced
3 green onions, minced
2-4 tsp minced fresh ginger (depending on how much you like ginger!)
pinch sea salt
Pull apart the leaves of lettuce and find the crisp parts that will work well as lettuce cups.
Cut the ahi into 1/2″-3/4″ cubes. Toss with sesame oil, soy sauce, garlic, green onions, and ginger.
Cover and refrigerate one hour.
Arrange the lettuce on serving trays and scoop a few cubes of fish into each.