Catfish Ceviche

Name: Catfish Ceviche
Ingredients: 1 pound US farm-raised catfish fillets, cut into 1/2-inch pieces; 1 teaspoon grapefruit zest; 1 teaspoon lime zest; 1/2 cup freshly squeezed grapefruit juice; 1/3 cup freshly squeezed lime juice; 1 medium tomato, seeded and diced; 1 small red onion, finely diced; 2 tablespoons extra-virgin olive oil; 4 cloves garlic, thinly sliced; 1 jalapeno, seeded and minced; 1 tablespoon chopped fresh cilantro leaves; 1 tablespoon chopped fresh oregano leaves; 1 1/2 teaspoons kosher salt; 1/2 teaspoon turbinado sugar; 1/2 teaspoon toasted and ground cumin; 1 avocado, pitted, peeled and diced

16 ingredients

5 steps

Ingredients

1 pound US farm-raised catfish fillets, cut into 1/2-inch pieces
1 teaspoon grapefruit zest
1 teaspoon lime zest
1/2 cup freshly squeezed grapefruit juice
1/3 cup freshly squeezed lime juice
1 medium tomato, seeded and diced
1 small red onion, finely diced
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 jalapeno, seeded and minced
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon turbinado sugar
1/2 teaspoon toasted and ground cumin
1 avocado, pitted, peeled and diced

Directions

1

Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag.
2

Put the bag into a leak-proof container and refrigerate for 4 to 8 hours, turning 2 to 3 times, during this time, to evenly distribute the marinade.
3

Drain the marinade and put the fish into a large serving bowl.
4

Add the tomato, onion, olive oil, garlic, jalapeno, cilantro, oregano, salt, sugar, cumin, and avocado and stir gently to combine.
5

Cover and refrigerate for 30 minutes prior to serving.