There is plenty of Wahoo on the table!

¡Hola from Baja!

Spring is here and so are the Wahoo in good numbers!
As the days are getting longer and the wind has settled down some, we’re looking at lots of sashimi on the table as well as grilled Wahoo steaks…and it’s time to prepare what has turned out to be one of our divers’ favorite lunches on the boat. Namely Wahoo Escabeche.
(FYI: Escabeche is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of either poached or fried fish marinated).
We’ve had quite a few requests for the recipe, so this seems like a good place to share it.

We usually prepare a large amount at a time, so I’ve estimated amounts in the following recipe. Be creative and adjust it according to your taste. You may want to add more green chiles to give it a bit more kick! Our recipe has varied over the years and has always been well received.

Wahoo Escabeche
2 pounds poached Wahoo
½ cup cooking oil (I mix olive oil & canola equal parts)
½ cup white vinegar
10 whole peppercorns or coarsely ground pepper to taste
3 bay leaves
1 whole medium-large white onion thinly sliced
5 cloves garlic peeled & sliced
2 medium-large carrots sliced in thin rounds & blanched
1/2 cup diced green chiles with juice from the can
salt to taste

Start by poaching the fish and setting aside to cool while preparing the onions, garlic and slicing & blanching the carrots (steam carrots until crisp tender and then plunge into ice water to stop cooking & maintain texture).

Cook the onions and garlic in the oil until just about transparent with the bay leaves and pepper added during cooking. Crumble the cooked Wahoo into the pot with the onions and when it is well broken up, add the remaining ingredients. Stir everything together and salt to taste. This dish will keep in the refrigerator for up to a week.


Ciao for now,
Linda & Chay

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