The Hawaiian dish of raw marinated fish is called poke.
Poke is traditionally made by cutting raw fish into pieces and tossing it with seasonings. Common preparations use ahi tuna, sea salt, inamona—roasted and ground kukui nuts—and limu seaweed, along with onions or other local ingredients. It may be served as an appetizer or a main course, either by itself or with rice.
The word poke means “to slice” or “cut crosswise into pieces” in Hawaiian. The dish developed from Native Hawaiian fishing traditions, when freshly caught fish was cut up and seasoned for immediate eating. Modern versions often include soy sauce, sesame oil, scallions, and other ingredients influenced by Hawaii’s multicultural food history.
Poke is often confused with ceviche, sashimi, or tartare. Ceviche is typically cured in citrus juice, sashimi usually refers to sliced raw seafood served Japanese-style, and tartare often uses a finely chopped preparation. Poke is defined most directly by its Hawaiian seasoning tradition and cut pieces of fish, though contemporary versions can vary widely.