Hawaiian Ahi Poke with Taro Chips

Amounts and times written inside the steps are for the original quantity.

Ahi Poke

1. 01
   In a bowl, mix avocado with lime juice and season with salt and pepper.
2. 02
   In another bowl, add ahi, onions, chives, fresh ginger, sesame oil and olive oil. Toss carefully and season with salt and pepper.
3. 03
   Place avocado in the center of a salad plate and place ahi poke mix on top of avocado.
4. 04
   Garnish with Tobiko on top of ahi and place taro chips around the sides of dish.
5. 05
   Serve with shoyu and pickled ginger on the side.

Taro

1. 01
   Using a Mandoline or other mechanical slicer, slice the taro into very thin rounds.
2. 02
   Soak taro in a large bowl of cold water to prevent discoloration and to remove excess starch.
3. 03
   Drain the taro completely and pat dry with paper towels.
4. 04
   In a large heavy pot, heat enough vegetable oil to come halfway up the sides of the pan to 350 degrees F.
5. 05
   Add taro in the hot oil, and cook, stirring occasionally until golden brown, about 2 minutes.
6. 06
   Remove with slotted spoons and drain on paper towel. Season with salt. The chips will crisp while they cool. Serve at room temperature.

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