Kanpachi ceviche is a refreshing and tangy dish that combines the flavors of amberjack with citrus juices and fresh herbs. To make this dish, you will need kanpachi fillets, lime juice, lemon juice, orange juice, red onion, jalapeno pepper, cilantro, salt, and pepper. Start by thinly slicing the kanpachi fillets and placing them in a bowl. Add the lime juice, lemon juice, and orange juice to the bowl and gently toss to combine. Let the kanpachi marinate in the citrus juices for about 10-15 minutes to allow the flavors to meld together. Meanwhile, finely chop the red onion, jalapeno pepper, and cilantro. After marinating, drain the excess citrus juices from the kanpachi and add the chopped red onion, jalapeno pepper, and cilantro. Season with salt and pepper to taste. Serve the kanpachi ceviche chilled as an appetizer or part of a seafood platter. The tangy citrus juices, combined with the fresh herbs and tender kanpachi, create a burst of flavors that is both refreshing and satisfying.
