I make this with halibut, but tuna would be more traditional. You can also use any fish you can use for sushi, like salmon, yellowtail, fluke, seabass, octopus, shrimp, grouper, snapper, rockfish. Just be sure to freeze the meat a couple days first, just to be safe.
2 or 34-inch pieces of hearts of palm, sliced thin
1small sweet onion,diced
3 green onions, sliced thin
Zest and juice of 2 limes
1habanero or other small, hot chile, minced
1tablespoonJapanese furikake seasoning(optional)
2 or 3tablespoonssesame oil
2 or 3tablespoonsoy sauce
Instructions
Mix the lime juice with the chopped sweet onion while you chop and cut all the other ingredients. Once everything is all chopped, mix it all together, and served chilled.
Notes
Poke is best served fresh, but it can hold up to a day in the fridge.