Poke – When Will It Join the Peruvian Food Scene?

tjy4-VE28VYZMiqqr9i6b1fSUYd_UkWq-zefP_sBnVaVmDbqcUT2OIM_Ov8cR_8vrFb_u1Zn5op_v9CUm-7YWov4LTeJ-UYrOtMVpPNlaKNwWsWlrcN7Zidr3JWAfy12tD5PuYOJXn113Ziz_nOYNJD1fkBVIKyXsVkYIlXl6t4R6AmjLx3FdS6SiOPoke, pronounced “poh-key”, is a Hawaiian raw fish salad, usually made with tuna. In Hawaii, this salad is made with raw tuna cubes, soy sauce, onion, garlic, sesame seed oil, and chili flakes. With endless variations.

rV-_UMIjJp_F6ZstSBqeIHcWXao9gE8TV2eVbTNfqMEutC_-fKp7lVcRoVqN1BVItiDBpa5zDoekZ3U1cIws04W9VOsGPs2kijIf12B6358Xmiv-hihKhMR40_MIDjtRWR2LMeZjm0h3Lwj9vUY1yjTgQelTlmCI8n1R1ywhD2X3puxKCUhNTH-otkPoke is similar to carpaccio (Peruvian style from Santo Domingo above), tartare salad (the one in the photo has a poached egg on top), or donburi (similar to donburi, poke is served with rice — and in Hawaii with a side of crisp iceberg salad and Korean bulgogi).

eoQRVogu0AlBd7rD15Sry4IZ7ZG86d9C2vR8xwKdRQXWKBHGKlpct8O7I-bbp5TwcNTSNmNIBFKmeWPaxRTI1Ru8etEW294PsshsJulxFYnmgsNbqNZXSngVKry34HbHsPLEGLHZYAFDJnoXDvyqy971LQOSoEWofWvsHVMOLSdjPHRSayYsgwiPpDHere in Peru, I’ve had poke in Jeronimo’s (see photo above)and I expect to see the appearance on many more menus in the future. Lima has all the necessary ingredients: fresh fish, Japanese cultural influence,  and a flourishing gastronomic scene.

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