Hawaiian Kanpachi Ceviche

SERVES 4-6                                                TIME: 25 MINUTES

                   Flavor Blast with a Taste from the Islands!





Part: Loin



When making this dish, I admit to taking few creative liberties. For example, I like a balanced combination of citrus juices rather than a solitary lime. I also prefer a moderate heat of Fresno and Jalapeno peppers. When mangos are in season, I use them as the backdrop of tropical sweetness balances the savory and spicy. Why the popcorn? I like to keep it lighthearted and fun.

The true star of this dish is Hawaiian Kanpachi. This fish is rich and oily with a velvety texture. It confidently holds its own while being bathed in this assertive concoction.

When I puree this mixture, I use ice cubes because the fast-turning blades of the blender generate heat and it’s important to keep it as cold as possible for serving.

I invite you to try this dish as I suggest in the recipe. But I also recommend using it as guide and substitute ingredients at will. If Meyer lemon or Key limes are in season where you are, use them instead. If peaches are around, they make a most delicious stand in for mangos. So, play around and have fun. I am certain, this will become your go to ceviche dish.

--Chef Vitaly Paley


  • Juice of 3 lemons

  • Juice of 3 limes

  • Juice of 2 oranges

  • 2 jalapeno peppers

  • 2 Fresno peppers

  • 1 inch piece of fresh ginger peeled and sliced thin.

  • ¼ sweet onion, peeled and coarsely chopped

  • 1 small mango, peeled, deseeded, and cut into large wedges.

  • ¼ cup fish stock (optional)

  • 1-ounce kanpachi filet trim (optional)

  • 4 to 5 ice cubes plus more if needed.

  • Salt and freshly ground black pepper.

  • 8-ounce piece boneless, skinless Hawaiian Kanpachi filet

  • 1 big scallion, trimmed, cleaned, and sliced thin.

  • 4-inch piece European cucumber, peeled, and sliced into julienne strips

  • 1/2 cup multicolor cherry tomatoes, washed, dried, and quartered.

  • Half of ripe avocado, peeled and diced into half inch chunks.

  • 2 tablespoons of extra virgin olive oil plus more to finish the dish.

  • Several cilantro leaves for garnish, washed and dried.

  • Handful of popped corn for garnish.


To make Leche De Tigre, mix all the citrus juices together then add all but a quarter cup of this mixed juice into the blender. Refrigerate the reserved juice till needed.

Cut the stems off only one jalapeno and only one Fresno chili, slice them both into thick rounds then add seeds and all to the blender. If you prefer it milder, scoop and discard the seeds. Follow with ginger, onion, mango, fish stock, kanpachi trim and ice cubes. Season generously with salt and pepper and blitz on high speed till completely liquified, about 5 minutes. Strain through a fine mesh strainer, cover and refrigerate leche de tigre till ready to serve.

To cure kanpachi, place the sliced fish into a bowl, pour the reserved citrus juices over it and gently mix. While fish is soaking, take the remaining jalapeno and Frezno peppers, cut the stems off and discard them. Cut both peppers in half lengthwise, scrape out the seeds and discard the seeds. Slice both peppers into fine julienne strips and transfer them to another bowl. Into that bowl add the sliced scallion, cucumber, and cherry tomatoes. Season generously with salt and pepper. Pour in two tablespoons of olive oil and mix. Using a slotted spoon or thongs, gently transfer the soaked kanpachi into the bowl with vegetables and mix gently till well combined. Discard the soaking liquid or save for another use.

To plate the ceviche, spoon the Leche De TIgre in the bottom of a serving bowl, mound the ceviche salad in the middle of the bowl, garnish with diced avocado, cilantro and popped corn, drizzle with a bit more olive oil and serve immediately.



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