Poke with Toasted Coconut and Mango recipe from Third Coast Restaurant

Poke with Toasted Coconut and Mango 

1 lb, Ahi Tuna (cut into ½ inch cubes)

2 each, Coconuts

2 tbsp., Soy Sauce

1 tbsp. Sesame Oil

1 tsp, Honey

1 tsp, Ginger Root (grated)

1 tsp, Garlic (Chopped)

½ Mango (julienne)

½ Avocado (small dice)

2 tbsp., Coconut Flake (Toasted)

¼ cup, Red Onion (julienne)

¼ cup, Red Bell Pepper (julienne)

2 tbsp., Scallions (chopped)

½ cup, Cilantro Leaves

1 tsp, Black Sesame Seeds (toasted)

2 cups, Pink Himalayan Salt

Makes four servings

Crack coconuts in half and keep in the refrigerator until ready to use.

In a mixing bowl toss together tuna, soy sauce, sesame oil, ginger, garlic, honey and scallions and let marinade for at least thirty minutes.

Once tuna has marinated fold in half of the toasted coconut, black sesame seeds and cilantro leaves along with the rest of the remaining ingredients.

Taste and season with salt and pepper if needed.

Next spoon Poke into coconut halves and garnish with reserved coconut flake, sesame seeds and cilantro leaves.

Serve coconut on a bed of rock salt along with Taro chips.