• ½ lb. Tombo or Ahi (tuna) fillet, cut into 1/2-inch cubes
  • ½ lb. spicy boiled Hawaiian spiny lobster tails
  • ½ lb. jumbo lump crabmeat
  • ½ cup chopped Maui onion
  • ½ cup chopped red or yellow bell pepper
  • ½ cup rinsed and chopped fresh limu or ogo seaweed
  • ¼ cup minced green onions
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • 2 teaspoons minced Hawaiian chile pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • ½ teaspoon Emeril's Essence
  • 4 cups assorted greens
  • 4 avocados, halved, peeled and seeded
  • Taro Root Chips, as an accompaniment


Combine all the ingredients except the greens, avocados, and chips in a large bowl and mix well. Refrigerate, covered, until ready to serve.

Divide the greens among 8 plates and top with one avocado half. Spoon a generous 1/2-cup of poke in each avocado half and serve with Taro Root Chips.

Appetizers, Cajun, Healthy, Low Cholesterol, Low Fat, Low Saturated Fat, Seafood
MacGourmet downloadCajun Poke. To import, drag image to your MacGourmet recipe box.




Preparation Times