For a refreshing and light dinner option, try making Kanpachi ceviche. Start by cutting the Kanpachi fillets into small, bite-sized pieces. In a bowl, combine the Kanpachi with diced red onion, chopped cilantro, diced jalapeno, and freshly squeezed lime juice. Season with salt and pepper to taste. Let the ceviche marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve the Kanpachi ceviche chilled, garnished with additional cilantro and lime wedges. This dish is perfect for hot summer nights and can be enjoyed as an appetizer or a main course.
