Poke (pronounced POH-kay) is an Hawaiian word simply meaning cut, cubed or sliced, but it's come to refer to bite-size pieces of seasoned raw fish, the Hawaiian take on ceviche. Traditional poke contains reef fish seasoned with anything the native fisherman had handy. Sea salt, limu (seaweed), roasted ground candlenut (kukui), sesame oil, chopped chili peppers, and a dash of soy sauce came to be considered the classic components.
Today, the main ingredient is likely to be meltingly-tender, cubed raw ahi tuna (yellowfin), and contemporary seasonings include avocado aioli, seeds, Maui onions, and just about anything else, reflecting the marriage of many cultures in Hawai'i. The Japanese influence is particularly strong. Poke is often served with a scoop of rice. Now, it's just as often the main dish as it is a pupu (appetizer). As for other other "peasant fare" or street food, poke is a local staple that's entered the pantheon of gourmet cuisine.
