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.
Recipe courtesy of My Recipes.com