Poke Avocado Halves

If you’ve ever thought that avocado halves look like convenient little places to pile lime-marinated raw tuna sky-high, then this poke/ceviche crossover is for you. Drizzled with creamy, spicy mayo, this technically “no-cook” recipe is a great quick and easy to prepare summer dinner or low-carb lunch.

Total Time

25min

4.8

4 Ratings

Author: SideChef

Servings:

Ingredients

•

10 oz

Sushi Grade Ahi Tuna

•

1 Tbsp

Sesame Oil

•

1 Tbsp

Coconut Aminos

or Soy Sauce

•

Lime , zested, juiced

•

1 tsp

Grated Fresh Ginger

•

to taste

Ground Black Pepper

•

1 Tbsp

Mayonnaise

•

1 Tbsp

Sriracha

•

Avocados , halved, pitted

•

1 Tbsp

Sesame Seeds

or Furikake

•

1 Tbsp

Chopped Fresh Chives

Cooking Instructions

Pat the Sushi Grade Ahi Tuna (10 oz) dry and cut into 1-inch cubes. Add to a medium mixing bowl.

In the same bowl, add the Sesame Oil (1 Tbsp) , Coconut Aminos (1 Tbsp) , Fresh Ginger (1 tsp) , 1/2 Tbsp zest, and 1 Tbsp juice of the Lime (1) . Season with Ground Black Pepper (to taste) . Toss until the fish is coated.

Place in the refrigerator for 15-20 minutes to marinate and allow the lime juice to begin to “cook” the fish (the outside will begin to change color).

In a small bowl, mix Mayonnaise (1 Tbsp) and Sriracha (1 Tbsp) until combined.

Once the outsides begin to change color, spoon the tuna mixture into the Avocados (2) .

Drizzle the Sriracha mayonnaise over the top, garnish with Sesame Seeds (1 Tbsp) and Fresh Chives (1 Tbsp) and serve!

Nutrition Per Serving

CALORIES

592

FAT

41.8 g

PROTEIN

39.6 g

CARBS

22.2 g