1 lb Thick sliced Ahi steak
Juice of 6 limes
1/4 cup sudachi juice
1/4 cup organic 100% soy sauce
kosher salt TT
1/4 cup red onion, finely chopped
3 cloves garlic, finely sliced
1/3 lb chorizo sausage
Just cube the tuna into 1" pieces, toss for 30 seconds in the lime juice (obviously you'll need high quality and very fresh tuna for this near raw preparation), then incorporate the other ingredients (minus the chorizo) and toss for another 30 seconds. I let this rest for 5 minutes before plating with the chorizo (which was cooked on low heat for 25 minutes and pulverized until evenly browned). This was my first attempt at poke, and as far as I can tell, it is extremely close to ceviche in preparation as both incorporate a very low pH citrus acid to denature the protein of the fish; I'll categorize recipes like this under "raw preparation" but think this dish is a fusion of Latin American and Japanese flavors.
On a side note, when I say evenly browned above, we're talking about the maillard reaction, not caramelization. I've read a few recipes recently which talk about caramelization of meats. This is incorrect technically, as proteins coagulate, starches gelatinize, and sugars caramelize (per On Cooking). The "caramelization" I believe these recipes refer to is actually the maillard reaction. I'm sure I've made the same mistake in my recipe descriptions at some point, and while coagulation might not sound as sexy, in the end I'd prefer to be technically accurate rather than propogate erroneous descriptions for the sake of marketing. Goodness knows I can't stand it when I see that the Olive Garden bastardizes the meaning of carbonara, so hopefully you'll appreciate the attention to accuracy and look past my limited marketing skills.
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