Ceviche De Kanpachi Recipe

Inspired by Holbox

Time45m

Serves4

Sustainably farmed Omega Azul Farms Baja California Kanpachi @omega_azul

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Ingredients

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Ceviche Ingredients

1 1/8 lb (500 grams) Kanpachi fillets

0.42 cup (100 ml) Fresh lime juice

1 medium Red onion

1 medium Cucumber

1.06 oz (30 grams) Fresh cilantro

1 medium Jalapeño pepper

1 tsp Celtic sea salt

1 tsp black pepper

1 medium Avocado

3 1/2 oz (100 grams) Tortilla chips

Method

Ceviche Preparation

Prepare the Kanpachi

Cut the Kanpachi fillets into small cubes, approximately 1/2 inch in size. Place them in a glass or ceramic bowl.

Marinate the Fish

Pour the fresh lime juice over the Kanpachi cubes, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the fish to 'cook' in the citrus juice.

Chop the Vegetables

While the fish is marinating, finely chop the red onion, cucumber, cilantro, and jalapeño pepper. Set aside.

Mix the Ingredients

Once the fish has marinated for 30 minutes, remove it from the refrigerator. Add the chopped vegetables (red onion, cucumber, cilantro, jalapeño) to the bowl with the fish. Season with salt and black pepper, and gently toss to combine.

Prepare the Avocado

Slice the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut the avocado into small cubes and gently fold them into the ceviche mixture.

Serve the Ceviche

Spoon the ceviche onto serving plates or bowls and serve with tortilla chips on the side for dipping.