Tart orange and lime juices works well with the strong flavors of mackerel in this ceviche. Aji panca is a type of chile pepper commonly grown in Peru, and huacatay is a mint-like herb.
1 1/2 lb. skinless kingfish (king mackerel) fillet, cut into 1/4-inch cubes
1 cup fresh lime juice
1 tbsp. salt
1/2 cup fresh orange juice
2 tbsp. aji panca pepper paste or any sweet-and-spicy pepper paste
1 small red bell pepper, cut into matchsticks
4 shallots, thinly sliced
4 garlic cloves, thinly sliced
2 tbsp. thinly sliced jalapeño chiles
1/3 cup coarsely chopped cilantro
6 sprigs fresh huacatay or mint
2 tbsp. candied orange peel, for garnish
1. In nonmetal bowl, gently toss kingfish in lime juice and salt. Cover and refrigerate about 1 hour.
2. In another nonmetal bowl, combine orange juice, aji panca paste, bell pepper, shallots, garlic, jalapeños, cilantro, and huacatay.
3. Drain kingfish, discarding lime juice, and add to orange juice mixture and gently toss. Cover and refrigerate 1 hour.
4. Serve sprinkled with candied peel.