One of the easiest peppers to grow, shishito peppers taste delicious when grown straight from the garden. Eat your raw shishito peppers straight from the vine or enjoy them in my ahi tuna poke recipe! Here are your raw shishito pepper questions answered!
Ever since I grew my first shishito peppers, I’ve fallen deeply in love with them. Now, you’ll find me growing them every year and gobbling up their fruitful harvest.
Part of the reason you get so many shishito peppers from one plant is that you never let the peppers reach maturity. You harvest the peppers when they are bright green, before they turn bright red. Not only does this mean the plant will keep replacing the peppers, but you get to enjoy them early on in the season compared to other peppers!
If it’s your first time growing shishito peppers, be sure to check out my shishito growing guide to learn how to care for the peppers and harvest them.
A Japanese vegetable, shishito peppers are generally cooked whole and served blistered. But you can also enjoy them eaten raw! My favourite way to eat raw shishito peppers is by adding them to ahi poke! You can copycat my recipe down below once you’ve harvested your peppers.
Jump ahead to…
- Frequently Asked Questions About Eating Raw Shishito Peppers
- Raw Shishito Pepper Ahi Poke Recipe
- Make It!
- More Recipes to Try
Frequently Asked Questions About Eating Raw Shishito Peppers
Do You Eat Shishito Peppers Whole?
When eating shishito peppers, you can eat the whole pepper. However, you may want to not eat the top or the stems as it won’t be very tasty. Seeds are A-okay!
Are Raw Shishito Peppers Spicy?
While technically classified as hot peppers, they are not very spicy. About one out of every ten peppers will have quite the kick to it so it can be a bit of a guessing game when you take a bite. But overall, you should have some tasty, mild peppers!
Do You Eat the Seeds of Shishito Peppers?
Yes! When enjoying shishito peppers, there is no need to remove the seeds. They tend to be tender and not overly spicy.
Raw Shishito Pepper Ahi Poke Recipe
Poke is all the rage right now and for good reason. It’s healthy, simple to make, and ultra-delicious For me, adding raw shishito peppers from my garden to a poke recipe was an easy decision!
Makes 2 main servings or 4 appetizer servings. For exact measurements, see the recipe card.Jump to Recipe
- Fresh ahi tuna, cubed
- Grapefruit, zested and cubed
- Avocados, cubed
- Cucumber, cubed
- Green onions, thinly sliced
- Shishito peppers, finely diced, seeds and all!
- Soy sauce
- Sesame oil
- Black sesame seeds
Whisk the soy sauce, oil, sesame seeds, grapefruit zest, shishito peppers, and green onions together.
Cut the ahi into 1/2″ cubes, add the dressing, and marinate for 1 hour in the fridge.
Then, cut the grapefruit, avocado, and cucumbers into 1/2″ cubes and stir them together in a bowl. Add the other ingredients and mix to combine.
Serve on a bed of lettuce or rice.
This recipe, and pretty much any type of fresh poke recipe, is best enjoyed fresh. However, if you happen to make too much, you can keep it in an airtight container in the fridge where it will be okay for a day or so.
If at all possible, though, I recommend you eat the entirety straight away!
More Recipes to Try
- Sour Cherry Limeade Concentrate Recipe
- Portable Caprese Salad in a Mason Jar
- Easy Apricot Butter
- Preserved Lemons Recipe
Raw Shishito Pepper Ahi Poke Recipe
- ½ pound fresh ahi tuna, cubed
- 1 grapefruit, zested and cubed
- 2 avocados, cubed
- 1 cup cucumber, cubed
- 2 green onions, thinly sliced
- 6 shishito peppers, finely diced, seeds and all
- ½ cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp black sesame seeds
- In a bowl, combine your soy sauce, oil, sesame seeds, grapefruit zest, shishito peppers, and green onions. Whisk together.
- Cut your ahi tuna into 1/2-inch cubes. Add in your dressing and let marinate in the fridge for one hour.
- Dice your grapefruit, avocado, and cucumbers into 1/2 inch cubes. Add the remaining ingredients and mix.
- Serve on a bed of lettuce or rice.