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Recipe:Wahoo Crudowith Cucumber Ginger Salad

  • Prep time: 10 minutes
  • Cook time: 20 minutes

Serves 2 - .


Serving Size
  • Wahoo Saku Blocks

    0.75 LB
    Qty 2
  • Ponzu Sauce

    Qty 4 TBSP
  • Rice Vinegar

    Qty 1 TBSP
  • Liquid from Pickled Ginger

    Qty 1 TBSP
  • Lime Juice

    Qty 1 TBSP
  • Sesame Oil

    Qty 6-8 Drops
  • Pickled Ginger, thinly sliced

    Qty 2 TBSP
  • English Cucumber, finely diced (1/8”-1/8”)

    Qty 1 CUP
  • Thai Red Chili, thinly sliced

    Qty 1
  • Scallions, thinly sliced diagonally

    Qty 2 TBSP
  • Red Onion, cut in eights and thinly sliced

    Qty 2 TBSP
  • Extra Virgin Olive Oil

  • Edible Petals, Colored Microgreens



  1. Thaw the Wahoo Saku block in the refrigerator and keep semi-frozen.
  2. Prepare the sauce for salad by mixing Ponzu, vinegar, lime juice and sesame oil.
  3. Place cucumber, ginger, red chili, scallions and red onion in a bowl. Stir in half the sauce and reserve the rest to serve with Wahoo.
  4. Ten minutes before serving, remove Saku block from the refrigerator and using a very sharp fine-bladed knife, thinly cut the Wahoo ¼ “or thinner if desired and place on a plate in a straight line. Continue to thaw.
  5. When ready to serve, place diced cucumber salad along one of the edges of the sliced fillets, drizzle with the remaining sauce and some drops of olive oil. Scatter some edible petals or microgreens as garnish. Serve immediately.

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