Kona Kanpachi Ceviche Recipe
With cucumber, onion, cilantro, pineapple, lilikoi, chili oil, micro radish and aji amarillo
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Ingredients
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Seafood
Produce
Condiments
Method
Preparation
- 1
Prepare the Fish
Dice the Kona Kanpachi fillet into small cubes, about 1/2 inch in size. Place it in a medium bowl.
- 2
- 3
Prepare the Pineapple
Cut the pineapple into small cubes, similar in size to the fish. Add it to the bowl.
- 4
Extract Lilikoi Pulp
Cut the lilikoi in half and scoop out the pulp and seeds. Add the lilikoi pulp to the bowl.
- 5
Combine Ingredients
Mix all the ingredients in the bowl gently to avoid breaking the fish.
Marinating
- 6
Add Seasonings
Drizzle the chili oil and aji amarillo paste over the ceviche mixture. Stir gently to combine.
- 7
Marinate
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and fish to 'cook' in the citrus juices.
Serving
- 8
Garnish and Serve
Once marinated, serve the ceviche in individual bowls. Top with micro radish for garnish. Enjoy chilled.
