Greg Dupree
Closely related to king mackerel, wahoo has a firm texture, moderate oil content, and sweet-tasting flesh prized by both island chefs and sportfishermen.
How to Make It
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.