This Peruvian Poke features tuna of the field (watermelon), chile, avocado and sesame in a ponzu dressing with a spicy kick. Mary Sue visited KCAL 9 news to show Sandra Mitchell how to make this dish, plus a Squash & Lorocco Blossom Pupusa, that we’ll be serving at this year’s LA Loves Alex’s Lemonade event.
Serves 4 – 6
4 slices watermelon, without rind, 3/4-inch thick, approximately 7 inches in diameter
1 cup beet juice
1/2 cup freshly squeezed lime juice
1/2 cup soy sauce
3 tbsp extra virgin olive oil
1 tbsp ginger, grated
to taste jalapeño chiles sliced thinly
to taste chopped cilantro
1 drop sriracha aioli (equal parts mayo and sriracha mixed together)*
1 tbsp each black and brown sesame seeds
1 ripe but firm avocado, peeled and diced 1/3-inch
Daikon radish sprouts for garnish
Place each slice of watermelon in a ziploc bag with 1/4 cup of the beet juice and remove all air before sealing. Place in freezer over night or until solidly frozen.
Remove from freezer and let sit at room temperature until completely thawed. Meanwhile, mix all dressing ingredients and leave at room temperature while flavors infuse. Dice thawed watermelon in 1/2-inch cubes and place in a bowl with dressing. Let marinate for 30 minutes. Add diced avocado and sesame seeds and toss gently. Serve immediately in tall martini glasses, shot glasses for cocktail parties or on lettuce leaves as a salad.
* Use vegan mayo for a completely meatless meal