{"id":10092,"date":"2012-07-06T06:00:25","date_gmt":"2012-07-06T13:00:25","guid":{"rendered":"https:\/\/shescookin.com\/?p=10092"},"modified":"2012-07-12T20:38:11","modified_gmt":"2012-07-13T03:38:11","slug":"surf-city-mango-poke","status":"publish","type":"post","link":"https:\/\/shescookin.com\/surf-city-mango-poke\/","title":{"rendered":"Surf City Mango Poke"},"content":{"rendered":"

\"ahi<\/a><\/h2>\n

As some of you know, I recently migrated from the burbs to beachside in Huntington Beach. I’ve come full circle: my first place in California, two decades ago, was a little apartment on Hermosa Avenue in Hermosa Beach, affectionately dubbed the “Shoebox”. It was small, but it overlooked The Strand; coming from the Midwest, that was all that mattered – I hadn’t scraped together every poor-college-student penny to live in a city that could be Anywhere. U.S.A.<\/p>\n

My beach roots go even further back to my family ties in Hawaii, the Garden Isle of Kauai, specifically. And, after my \u00a0beach-going years, there\u2019s still little better than heading to the beach first thing Saturday morning (or even late afternoon) with a cooler full of icy drinks and fresh chilled poke. The basic poke mixture of cubed raw ahi (tuna), salty seaweed, and crunchy sweet onions is so delicious and refreshing, I\u2019m salivating just writing about it.<\/p>\n

The word poke<\/em> (pronounced poh-keh) is Hawaiian, meaning \u201cto slice or cut crosswise into pieces.\u201d The poke first eaten by native Hawaiians was a simple mixture of raw fish, Hawaiian salt, seaweed and chopped kukui nuts (called inamona<\/em> in Hawaiian).\u00a0 Post-colonial contact, that basic recipe got a bit more interesting with the introduction of onions and, sometimes, tomatoes to the mix.\u00a0Go to most fish markets in Hawaii today and you\u2019ll find a wide selection of poke\u2014from tako (octopus) with ginger and garlic to tofu in shoyu with watercress and tomato. We\u2019ve seen poke recipes with raw crab, cooked shrimp, clams, smoked salmon, pipi kaula (dried and smoked beef), even seared ribeye steak. There are now hundreds of poke recipes in Hawaii for every kind of taste. {Source: Hawaii Magazine<\/a>}<\/p>\n

\"ahi<\/a><\/p>\n

Inspired by the box of mangoes that arrived at my door from the National Mango Board<\/a>\u00a0a month or so after Camp Blogaway\u00a0<\/a>where I witnessed\u00a0McKinzey and Melanie’s\u00a0tasty mango presentation which managed to silence (more or less) the Wente-buzzed after-dinner crowd by offering a taste test (what better way to silence us) of green, ripe, and over ripe mangoes with complementary condiment pairings and wrangling Greg aka Sippity Sup <\/a>front and center to demonstrate how to cut a mango <\/a>without mutilating it.<\/p>\n

\"Mango<\/a><\/p>\n

I decided to put my own spin on the ubiquitous ahi poke where\u00a0mango would be the co-star, so, instead of red-fleshed ahi, I selected a firm, yet tender, meaty white Pacific seabass to complement the sweet chunks of mango rather than upstage it. Surf City Mango Poke shouts summer with\u00a0cubes of the cool white-fleshed fish swathed in a creamy, crunchy, spicy flavor bomb spiked with the tender, soft, sweet flesh of sunny tropical mango.<\/p>\n

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