Catfish Ceviche

Categories: Appetizers, Fish

Ingredients

• 1 lb catfish fillet, cut into 1/2-inch pieces
• 1 teaspoon grated lemon zest
• 1/2 cup fresh lemon juice
• 1 teaspoon grated lime zest
• 1/2 cup fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 1 cup seeded diced ripe tomato
• 1/2 cup finely diced red onion
• 2 garlic cloves, thinly sliced
• 2 tablespoons cilantro leaves
• 1 tablespoon oregano leaves
• 1 jalapeno pepper, seeded, deveined, and minced
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 avocado, pitted, peeled, and diced

Directions

1. In a large resealable plastic bag, combine the fish with the lemon and lime zests and juices.

2. Allow to marinate in the refrigerator for a minimum of 4 hours and a maximum of 18 hours, turning every once in a while to mix.
3. Thirty minutes before serving, drain the fish and discard the liquid.
4. Put the fish in a large mixing bowl and add the olive oil, tomato, red onion, garlic, cilantro, oregano, jalapeno, salt, sugar, and avocado.
5. Mix gently; cover and chill until ready to serve.

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