Recipes

Photo by Eva Kolenko

Scallop Poke with Pickled Ginger, Avocado and Jalapeno

  • 8 large sea scallops, cut into chunks
  • ¼ cup lime juice
  • 1 avocado, peeled and diced medium
  • 4 tablespoons scallion, chopped
  • 3 tablespoons cilantro, chopped
  • 3 tablespoons pickled ginger, diced small
  • 2 tablespoons fresh cannabis leaves, chopped
  • 1 tablespoon unpasteurized apple cider vinegar
  • 1 to 3 teaspoons jalapeno, diced small
  • 1 teaspoon cumin
  • 1 tablespoon cold-pressed avocado oil
  • 4 cups shredded cabbage

Place all ingredients except cabbage in a large glass bowl and mix well. Refrigerate poke for a minimum of 30 minutes.

Serve on a bed of finely shredded cabbage. Makes 2 servings.

 

Buy Kitchen Toke magazine >>