• 2½ lbs wahoo skinless wahoo steaks
• 1½ cups extra-virgin olive oil
• 1 medium red onion, thinly sliced
• 3 garlic cloves, finely chopped
• 2 jalapeño chilies, seeded and finely chopped
• 2 serrano peppers, seeded and finely chopped (optional)
• 1 teaspoon dry oregano
• ½ cup white wine vinegar
• 3 or 4 tablespoons cilantro, finely chopped
• salt and pepper

• Season the steaks with salt and pepper to taste
• Brown in 2 teaspoons of olive oil, in a skillet, over high heat for about 2 minutes on each side
• Transfer steaks to a plate and let cool
• Wipe out the pan and add 2 tablespoons fresh olive oil
• Cook the onion, garlic, and chilies over medium heat until the onions soften but remain crisp (about 8 minutes)
• Stir in the oregano and cook for 1 minute more
• Bring the mixture to a slow simmer and turn off the heat
• Stir in the cilantro, and add the rest of the olive oil and 1 teaspoon of salt
• Slice the wahoo, with the grain, into strips about ½ inch thick
• Arrange strips in a single layer in a large bowl or square glass casserole dish
• Pour the wine vinegar mixture over the strips, and cover with plastic wrap
• Refrigerate for at least one hour before serving
• Serve cold