Kanpachi ceviche is a refreshing and tangy dish that highlights the natural sweetness of this fish. To make kanpachi ceviche, you will need kanpachi fillets, lime juice, orange 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 lime juice, orange juice, finely chopped red onion, diced jalapeno pepper (seeds removed for less heat), chopped cilantro, salt, and pepper. Add the kanpachi pieces to the bowl and gently toss to coat the fish in the citrus marinade. Let the ceviche marinate in the refrigerator 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.
