Kanpachi ceviche is a refreshing and tangy dish that highlights the natural flavors of amberjack. To make this ceviche, you will need kanpachi fillets, lime juice, orange juice, red onion, jalapeno, cilantro, and salt. Start by slicing the kanpachi fillets into small, bite-sized pieces. In a bowl, combine the kanpachi, lime juice, orange juice, finely chopped red onion, diced jalapeno, chopped cilantro, and a pinch of salt. Mix well and let the ceviche marinate in the refrigerator for at least 30 minutes. The acidity from the citrus juices will gently cook the kanpachi, resulting in a tender and flavorful ceviche. Serve the kanpachi ceviche chilled, either on its own or with tortilla chips for a refreshing appetizer or light meal.
