CATFISH CEVICHE

Catfish Ceviche
Words Fail Me...

Serve with corn chips. I especially like the cup-shaped ones for this.

1 lb U.S. Farm-Raised Catfish fillets, cut in to 1/4-inch pieces (the smaller the better-hard to do but worth the effort)
1 teaspoon grated lemon zest
½ cup fresh lemon juice
1 teaspoon grated lime zest
½ cup fresh lime juice
2 tablespoons extra-virgin olive oil
1 cup seeded and diced ripe tomato
½ cup finely diced red onion
2 garlic cloves, thinly sliced
2 tablespoons cilantro leaves
1 tablespoon oregano leaves
1 jalapeno, seeded, deveined, and minced
1 teaspoon salt
½ teaspoon sugar
1 avocado, pitted, peeled, and diced

In a large reseal able food-storage bag, combine the fish with the lemon and lime zests and juices. Allow to marinate in the fridge for a minimum of 4 and a maximum of 18 hours, turning every once and a while to mix.

Thirty minutes before serving, drain the fish and discard the liquid. Put the fish in a large mixing bowl and add the olive oil, tomato, red onion, garlic, cilantro, oregano, jalapeno, salt, sugar, and avocado. Mix gently, cover, and chill until ready to serve.


Serves 6