This summer, I've started making poke, the Hawaiian salad of seafood. It's just the perfect dish when it's hot outside, and you don't want to turn on the stove. You just cut up the fish, and mix it with some onion, scallions, soy sauce, sesame oil... maybe some honey and citrus too, if you like.
And with just some salad, dinner is ready! (Oh, and it's paleo-friendly, grain-free, low-carb too, if you're into that sort of thing).
Here's an octopus kimchi poke I made. Octopus poke is super easy to make in Spain, because they sell bags of frozen sliced, cooked octopus. So you can keep a bag in the freezer, and just defrost, mix with the ingredients, and done!
But it wasn't until I came back to California this summer that I went to my. first. poke bar!!
I know! I felt like such a country bumpkin when I stood in front of the menu board bewildered by the myriad of options, not knowing what to choose. Even more of a country bumpkin when I told my cousin to go in front of me to order, telling her that I was a beginner at poke, and she looked at me in shock. Haha!