Restaurants›Tito and Pep›Kampachi Aguachile Recipe

Kampachi Aguachile Recipe

Inspired by Tito and Pep
Time30m
Serves2

grapefruit, avocado, ginger, nasturtium*

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients

Method

Directions

1

Prepare the Kampachi

Thinly slice the Kampachi fillet into bite-sized pieces and place them in a bowl.

2

Marinate the Fish

Pour the grapefruit juice over the sliced Kampachi, ensuring all pieces are well coated. Let it marinate in the refrigerator for about 15 minutes.

3

Prepare Avocado

While the fish is marinating, cut the avocado in half, remove the pit, and scoop the flesh out. Slice the avocado into thin pieces.

4

Mix the Ingredients

After the marination, add the grated ginger, sea salt, sliced chili pepper, and chopped cilantro to the Kampachi. Mix gently.

5

Plate the Dish

Arrange the marinated Kampachi on a plate. Add the avocado slices on top and garnish with nasturtium leaves or flowers.

6

Serve

Serve immediately as a refreshing appetizer or light meal.