Poke serving question.

Need to do appetizers for a group Thursday.   Thinking make some poke from some yellowfin in the freezer.  Thinking of doing a bowl of poke and some slices of avocado in another bowl and then they can put in crackers.   Any better suggestions?

You really can’t go wrong w fresh hamachi!
Just an alternative to consider, which is often found in sushi restaurants these days:

https://www.platingsandpairings.com/hamachi-crudo/

Super easy to make wonton wrapper chips.

Cut the wrappers into triangles, grease a cookie sheet, spray oil the wrappers on top, add some seasalt, bake at 400 for 6 minutes. Serve that instead of the regular chips with the POke.  I've been doing it with my BFT last few times, and it is a total hit.

if you under cook some of the wrappers they'll be nearly white, and overcook you'll get brown (i'm talking just a couple minutes); the brown ones have a really nice nutty taste, and the contrast of the two colors is appealing

Could also do inari if you want a tray of individual cups

You really can’t go wrong w fresh hamachi!
Just an alternative to consider, which is often found in sushi restaurants these days:

https://www.platingsandpairings.com/hamachi-crudo/

Yellowfin*. YT degrades pretty significantly with freezing btw. Not sure about tuna, but after 10 months dressing it up in poke is almost certainly the way to go IMO.

Commercial vacuum sealed.  Stays fresh a long time.   Both yellowfin and yellowtail.