A Great Starter: ‘Mixed Poke’


Preparation info

  • Difficulty


  • Serves


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About


  • 250g/9oz tuna, cut into 1 cm/½ inch pieces
  • 250g/9oz mackerel or sea bass, cut into 1cm/½ inch pieces
  • 2 tablespoons toasted nori seaweed, shredded
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon toasted sesame seeds
  • tablespoons soy sauce
  • ½ tablespoon extra virgin olive oil
  • 4 tablespoons fresh or rehydrated seaweed, or pickled samphire


The fish should be sashimi-grade from sustainable sources.

Mix all the ingredients together and leave to marinate in the fridge for 5 minutes. Easy. Serve with Swedish-style crispbreads.