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
37g
Carbs
66g
Calories
550kcal
Fat
15g
Ingredients
Sesame Seeds, Yuzu Juice, Vegan Mayonnaise, Rice Wine, Kombu, Ginger, Tri-color Quinoa, Lime Juice, Shiitake Mushroom, Jalapeno Peppers, Black Sesame Seeds, Kosher Salt, Light Soy Sauce, Edamame, Garlic, Cilantro, Shrimp, Celery, Seasoned Rice Wine Vinegar, Canned Corn, Tofu, Red Onion, Carrots, Cherry Tomato, Togarashi
Contains soybeans, wheat, celery, cereals containing gluten, sesame seeds, crustacean shellfish (Shrimp).
Reviews
4.6
Based on 271 reviews
Greg · 09/27/26
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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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