Acebichado Shrimp Poke Bowl
This poke-style bowl pairs chilled shrimp with a colorful quinoa ponzu mix, layered with edamame, corn, carrots, and cherry tomatoes. A creamy acebichado sauce -made with tofu, lime, and togarashi- adds tang, richness, and just a flicker of heat. It’s fresh, protein-packed, and full of bright, citrusy flavor.
Nutritional facts
Protein
31g
Carbs
51g
Calories
450kcal
Fat
13g
Ingredients
Togarashi, Cherry Tomato, Carrots, Red Onion, Tofu, Canned Corn, Seasoned Rice Wine Vinegar, Celery, Shrimp, Cilantro, Garlic, Edamame, Light Soy Sauce, Kosher Salt, Jalapeno Peppers, Shiitake Mushroom, Lime Juice, Tri-color Quinoa, Ginger, Kombu, Rice Wine, Vegan Mayonnaise, Yuzu Juice
Contains shrimp, cereals containing gluten, wheat, soybeans, celery, sesame seeds.
Reviews
4.1
Based on 139 reviews
Ruoqi · 03/13/26
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About Sergio Tominaga
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
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