Catfish Ceviche

Name: Catfish Ceviche
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT5H0M0.000S
Yield: 6 to 8 servings
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

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: The Catfish Will Rise Again

Catfish Ceviche

0 Reviews

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

211

Total Fat

14

Saturated Fat

2

Carbohydrates

10

Dietary Fiber

3

Sugar

4

Protein

13

Cholesterol

42

Sodium

433

Total: 5 hr
Prep: 30 min
Inactive: 4 hr 30 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

211

Total Fat

14

Saturated Fat

2

Carbohydrates

10

Dietary Fiber

3

Sugar

4

Protein

13

Cholesterol

42

Sodium

433

Total: 5 hr
Prep: 30 min
Inactive: 4 hr 30 min

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

Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag. 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.
Drain the marinade and put the fish into a large serving bowl. Add the tomato, onion, olive oil, garlic, jalapeno, cilantro, oregano, salt, sugar, cumin, and avocado and stir gently to combine. Cover and refrigerate for 30 minutes prior to serving.