SeafoodEasyFree

Mexican Poke Bowl

Name: Mexican Poke Bowl
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 Ripe mango (diced); 300 g Fresh red tuna (sashimi grade); 0.5 Cucumber (thinly sliced); 3 tbsp Soy sauce; 1 Avocado (sliced); 2 tsp Toasted sesame seeds; 200 g Sushi rice (short-grain); 1 tsp Sesame oil; 0.5 Habanero chilli (deseeded); 2 limones Lime juice (for rice and marinade); 80 g Edamame (defrosted)

45 min (25 prep + 20 cook) Easy 2 servings Fusion

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Hawaiian-inspired bowl with fresh tuna marinated in habanero sauce, mango, avocado and sushi rice.

About this recipe

The Mexican poke bowl is the Latin American reinvention of the classic Hawaiian dish: on a base of sushi rice with a touch of lime juice, fresh red tuna tartare dressed with habanero and soy sauce, diced mango adding tropical sweetness, sliced avocado, edamame, cucumber and a shower of toasted sesame seeds. The habanero vinaigrette is the Mexican twist that transforms the classic poke into something different: fruity, intensely hot and very aromatic. A dish that wins over sushi lovers and Mexican food fans alike.

History & Origin

Poke (pronounced poh-keh) is a traditional Hawaiian dish: marinated raw fish pieces that Polynesian fishermen prepared with leftover fish parts directly on their boats. Its global popularisation came in the early 2000s and especially between 2015 and 2020, when poke bowls flooded healthy food restaurants worldwide. The Mexican version of poke arises from the natural confluence between the Mexican ceviche tradition (which already marinates raw fish in acid) and Hawaiian poke, with the addition of habanero chilli (the most fruity and aromatic chilli from the Yucatán Peninsula), mango and avocado as quintessentially Mexican ingredients. In Madrid and London, Mexican-Asian fusion restaurants began serving versions with bluefin tuna, yellow habanero and tortilla chips as a crunchy alternative to rice.

Estimated cost

£16.00

Total cost

£8.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

490

Calories

36g

Protein

48g

Carbohydrates

18g

Fat

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the sushi rice according to packet instructions. Once ready, mix with 1 tablespoon of lime juice, 1 teaspoon of sesame oil and salt to taste. Spread on a tray to cool to room temperature.
💡 Do not refrigerate the rice - it should be served at room temperature, never cold.
2
Cut the tuna into 1.5 cm cubes. Blend the habanero (deseeded) with the soy sauce, remaining lime juice and sesame oil. Marinate the tuna in this sauce for 10 minutes in the fridge.
💡 Use only sashimi-grade tuna to ensure the safety of raw fish.
3
Build the bowl: a base of rice, then the marinated tuna, mango, sliced avocado, edamame, cucumber and toasted sesame seeds. Pour the remaining marinade over the top.
💡 Arrange the ingredients in sections for an attractive visual presentation.