Source: Eating Well | Serves: 4 | Time: 20 min + overnight chill time
Changes: made peach poke instead of cooking fish; replaced fish sauce with coconut aminos; skipped lime zest since my limes ain't looking so good; replaced furikake seasoning with dried wakame.
20 or so peach slices
3 long green peppers, such as Cubanelle, chopped
3 Thai chiles, seeded if desired, finely chopped
3 tbsp toasted sesame oil
1 ½ tablespoons minced peeled fresh ginger
¾ cup tamarind concentrate
1 tbsp lime juice
2 tbsp coconut aminos
1 tbsp lemon juice
1 tbsp coarsely ground pepper
1 cup cherry #tomatoes, halved
2 tbsp chili oil
¼ tsp salt
¾ cup finely chopped red onion
1 scallion, thinly sliced, white and green parts separated, divided
1 head butter or romaine #lettuce, leaves separated
2 tsp dried wakame
Flaky salt for serving
The night before place the peach slices in a plastic container (I guess glass would be fine, too). Whisk tamarind concentrate, lime juice, coconut aminos, lemon juice, Cubanelles, Thai chiles and ground pepper in a small bowl until smooth. Cover the peaches. Shake the container every once in a while while it marinates.
Combine tomatoes, chili oil and 1/4 teaspoon salt in a medium bowl. Using a slotted spoon, transfer the peach mixture to the bowl with the tomatoes (discard the tamarind marinade). Stir in red onion and scallion whites. Serve the poke in lettuce leaves and sprinkle with wakame, scallion greens and flaky salt, if desired.