Closely related to king mackerel, wahoo has a firm texture, moderate oil content, and sweet-tasting flesh prized by both island chefs and sportfishermen.
Whisk together scallions, shoyu, sesame oil, wasabi peas, lime juice, vinegar, nori, ginger, and crushed red pepper in a large bowl. Place cubed wahoo into marinade, and stir to coat. Cover and chill 2 hours. Stir, and add avocado just before serving; gently toss. Serve on taro chips topped with radish slices, toasted sesame seeds, scallions, and crushed wasabi peas.