Hands hold a salt rimmed margarita glass that has been filled with ceviche made from catfish cubes that were marinated with citrus juices and zests. The fish was combined with a salad of seeded and minced jalapeno, diced red onion, seeded and diced tomato, sliced garlic, chopped fresh cilantro, chopped fresh oregano, and a diced avocado.
Recipe courtesy of Alton Brown

Catfish Ceviche

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  • Level: Easy
  • Total: 5 hr
  • Prep: 30 min
  • Inactive: 4 hr 30 min
  • Yield: 6 to 8 servings
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Ingredients

Directions

  1. 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.
  2. 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.

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