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1/3 cup thinly sliced scallions (2 to 3 scallions) plus more for serving
1/4 cup shoyu (soy sauce)
2 tablespoons sesame oil
2 tablespoons crushed wasabi peas, plus more for garnish
1 tablespoon fresh lime juice (from 1 lime)
2 teaspoons rice vinegar
2 teaspoons finely crumbled nori (dried seaweed)
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper
1 pound fresh wahoo (ono) fillet, cut into 3/4-inch cubes
1 ripe avocado, cut into 3/4-inch pieces
1 (6-oz.) pkg. taro chips (such as Terra)
1/4 cup thinly sliced radishes (from 2 to 3 radishes)
1 teaspoon toasted sesame seeds
recipe courtesy of myrecipes.com, photo courtesy of tworedbowls.com
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.