Prep Time: 10 Minutes | Cook Time: 10 Minutes | Chilling Time: 6 hours
Total Time: 20 minutes
Servings: 2 people
2 cups seedless watermelon (cut into 1/2 inch cubes)
1 tbsp sea vegetables (rinsed very well)
2 tbsp Tamari sauce
1 tsp sesame oil
2 cloves garlic (grated)
1 tsp ginger root (grated)
1-2 scallions -finely chopped to taste
1 large lime (juiced)
1/4 cup cilantro leaves
1 tbsp sesame seeds (or to taste)
1 tsp red chili pepper flakes
1 tbsp fresh chives (for garnish)
1. In a medium salad bowl whisk together the Tamari sauce with the lemon juice, sesame oil, garlic, ginger, scallions, chili flakes and sesame seeds. Add the watermelon and sea vegetables and mix to coat well. Cover with a lid and refrigerate for 3 hours.
2. After 3 hours have passed heat up a large skillet over medium low flame. Use a slotted spoon and transfer the watermelon from the marinade into the skillet. Saute until most moisture has evaporated and the watermelon cubes have softened, about 10 minutes. Transfer it back into the poke marinade, cover with a tight lid and refrigerate overnight or at least for another 2-3 hours until completely chilled.
3. Serve the poke sprinkled with the fresh cilantro, chives and extra sesame seeds on top.