Ahi Tuna Poke, Raw Fish Salad

Get a fresh piece of sashimi grade ahi tuna and you are ready for a nice treat…simple and super easy ahi tuna poke (raw fish salad) recipe…

We are pretty addicted to poke since we discovered a while ago…poke places are popping up like crazy in our area, even Costco sells it…we have tried many places and they all have their specialties…I am okay with the Costco one, but the portion are humongous…which often is not suitable for our little family of two, and it does not taste the same the next day…so I decided to make my own…the one that I am sharing here today is pretty basic, you can really add what you like and come up with your own recipe…saltier, spicier, greener, crispier…as you see, so many option.

If you are not into raw fish, I totally get it, but if you enjoy sashimi you might want to try poke. I like to serve poke with white rice or even with crackers.


  • ½ lb ahi tuna, sashimi grade
  • 1 tablespoon soy sauce
  • 1 green onion, finely chopped
  • ½ teaspoon sesame oil
  • ½ teaspoon sriracha
  • 1 teaspoon roasted sesame seed


Cut the ahi tuna into approximately ½ inch square and place in a small bowl. Add the green onion on it.

In a small bowl, mix together the soy sauce, sriracha, sesame oil together.

Pour the sauce in the tuna and mix gently. Sprinkle the roasted sesame seeds and serve.

Did you know that poke is a Hawaiian verb? It means “slice”, “cut”.

Thank you for stopping by Color Your Recipes…have a colorful day!

Simple Zucchini Ribbons Salad

This salad made with ribbons of zucchini is so simple and yet so tasty. The zucchini ribbons are layered with Manchego cheese and drizzled with olive oil and apple cider vinegar.

Before I get into this week post, today early morning, I received the news that my friend is now resting…I know that she is in peace and there is no more suffering…no matter how I comfort myself that it is better…still hurts a lot…so I will just keep what I had scheduled to post…

I really want to share this simple recipe that I learned while in North Carolina with my friend before Autumn arrives… This is a super simple salad…contains mainly zucchini and yet so good…very refreshing. Isn’t so interesting that the texture and almost the flavor of any vegetable, fruit, meat, poultry and fish can change according the way that the item has been cut, chopped, sliced, minced, grated…and so on.

I was in love with this salad from the moment I tried it…yes, it sounds like a love story…my friend niece husband is a fabulous cook and on our first dinner, they made lasagna and this zucchini salad, which I adapted slightly…there is no secret…just a few ingredients and voila…you have a beautiful ribbons of zucchini salad. Since I came back I already made this salad many many times…and I am still “in love” with it! Not to mention that this salad is great served with any dish.


  • 1 medium size organic zucchini, regular or yellow
  • Fresh parsley to taste
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • Fresh grind salt and black pepper
  • Manchego cheese, thinly sliced to taste (or Parmesan)


Slice the zucchini into thin ribbons and place in a medium bowl.

Add the olive oil, vinegar, salt and pepper. Gently mix until all the zucchini ribbons are coated. Cover and place in the refrigerator for approximately 30 minutes, so the zucchini ribbons are slightly wilted.

In the meantime, chop parsley and slice the cheese.

Add the parsley to the zucchini ribbons and mix until all the parsley are even distributed.

Add the slices of cheese and mix again.

Serve cold.

I hope you enjoy this simple salad made with only a few ingredients…for more salad like this please check on  Zucchini Noddle Salad recipe.

Curiosity Corner 101314Did you know that parsley is a good source of vitamin K? Moreover, parsley contains more iron than spinach and more vitamin C than orange. So parsley is more than a decorative herb… go ahead and feel free to add parsley to your next dish.

Thank you for stopping by Color Your Recipes…have a colorful week!

Strawberries and Cream

What can be easier than fresh strawberry with cream? The touch of vanilla in the fresh cream makes this dessert super especial.

This is another no recipe needed…but I could not ignore it…it is literally strawberry and cream and almost nothing else…okay, some sugar and vanilla extract. No need to bake, cook, just mix and serve…what could be easier? Especially now that all the stores are loaded with beautiful and fresh strawberries.

Back in Brazil strawberry was often served with either condensed milk or cream…and I totally forgot about it until a friend took us to a local Mexican food court where fresas con crema (strawberry and cream) were served…apparently in Mexico, strawberries with cream are sold everywhere…I felt in love again with the combination of it…so here I am, posting a very simple and delicious recipe for strawberry and cream.


  • 1 lb fresh strawberries, rinsed and halved
  • 1 cup Mexican cream, or heavy cream, or crème fraiche
  • ½ teaspoon vanilla extract
  • 2 to 4 tablespoons sugar (more or less according to your taste)
  • Fresh mint for garnish


Place the sliced strawberries in a bowl, add sugar and gently press with a fork until slightly mushed. The amount of sugar is determined by the tartness of the strawberries or how sweet you prefer.

Cover and place in the refrigerator for about 1 hour.

In the meantime mix the cream, vanilla extract and more sugar, according to your taste.

When ready to assemble the glasses, layer alternatively strawberries and then the cream. Finish with a layer of cream and garnish with mint leaves.

Serve cold

If you enjoy this simple recipe using fresh strawberries, you might want to check on Strawberry Icebox Cake or Strawberry Frozen Yogurt recipes.


Did you know that strawberries are packed with vitamin C? Apparently one serving of strawberries (about 8) provides more vitamin C than an orange.

Thank you for stopping by Color Your Recipes…have a colorful week!