Ingredients: - 1 pound Kanpachi fillets, diced - 1/2 cup lime juice - 1/4 cup lemon juice - 1/4 cup orange juice - 1/2 red onion, finely chopped - 1 jalapeno pepper, seeded and minced - 1/4 cup chopped cilantro - Salt and pepper to taste Steps: 1. In a large bowl, combine the diced Kanpachi fillets, lime juice, lemon juice, and orange juice. Let it marinate in the refrigerator for at least 30 minutes, or until the fish turns opaque. 2. Drain the excess citrus juice from the fish and transfer it to a serving bowl. 3. Add the chopped red onion, minced jalapeno pepper, and chopped cilantro to the fish. Mix well. 4. Season with salt and pepper to taste. 5. Cover the bowl and refrigerate for another 30 minutes to allow the flavors to meld together. 6. Serve the Kanpachi ceviche chilled as an appetizer or as a light main course. Enjoy!
