In Partnership with the Southern Weekend

Private chef shares original poke nachos recipe

Sponsored by Hawaii State Dept. of Agriculture

Poke has become a staple in most local diets in Hawaii. Finding a new way to incorporate it into a crowd-pleasing dish is something Private Chef Aaron Ortiz accomplished with his original recipe of poke nachos. This appetizer has appeared on menus at numerous restaurants across the state and is sure to be a winner at any potluck!

Vegetable oil for frying
1 package won ton wrappers, cut into 4 parts
1 pound plain ahi, cubed
1 large avocado, cubed
1/2 white onion, diced
1/2 bunch green onions, diced
1/2 c Unagi sauce for drizzling
1/2 c Sriracha Mayo for drizzline
1 pkg bonito flakes
1/4 c furikake

Drizzle unagi sauce over poke and mix. Fry won ton wrappers in vegetable oil until golden brown, about 3-4 minutes. Plate won ton chips and top with ahi, avocado, green and white onion, and one layer of unagi and sriracha mayo drizzle. Add furikake, bonito flakes, and one additional layer of each sauce.

Ortiz served in the United States Marine Corps before being injured and awarded a lateral move that provided him an opportunity to attain an education for an outside career. Ortiz chose the culinary field, knowing that its existence was perpetual. After winning a national competition within the service, Ortiz was awarded a full ride to the Culinary Institute of America in Hyde Park, New York, and he never looked back. Ortiz was classically trained in French cuisine but finds joy in cooking something as simple as hot dogs and rice or expansive 5-course meals. Today he serves a unique culinary market as a private chef for catered events, weddings, residents and vacation homes.

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