Kanpachi ceviche is a refreshing and zesty dish that combines the flavors of fresh kanpachi, citrus juices, onions, and cilantro. To make kanpachi ceviche, you will need kanpachi fillets, lime juice, lemon juice, red onion, jalapeno pepper, cilantro, salt, and pepper. Start by cutting the kanpachi fillets into small, bite-sized pieces. In a bowl, combine the kanpachi, lime juice, lemon juice, finely diced red onion, minced jalapeno pepper (adjust the amount according to your desired level of spiciness), chopped cilantro, salt, and pepper. Mix well to ensure the fish is evenly coated in the citrus juices. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve the kanpachi ceviche chilled, either on its own or with tortilla chips for scooping. This dish is perfect for a light lunch or as an appetizer for a summer gathering.
