Traditional Latin American ceviche can be made from a wide array of fish, including shark, sea bass, sole, shrimp, octopus, and even mackerel. Marinated in bright citrus juices and garnished with ingredients such as corn, avocado, and fresh peppers, ceviche is the ultimate summer first course to enjoy with a cooling pisco sour.
In today's Cook the Book recipe, excerpted from Screen Doors and Sweet Tea, Martha Hall Foose updates classic ceviche with a bit of Southern soul by incorporating catfish into a mixture of lemon, lime, cilantro, and jalapeño.
To make sure your ceviche is properly marinated, check the fish. It should be opaque and have a texture similar to that of poached fish. Martha recommends adding 1/2 cup of chopped green olives for a briny flavor.
Serve with popcorn, tortilla chips, or on top of mixed greens.
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Cook the Book: Catfish Ceviche
About This Recipe
- 1 pound U.S. farm-raised catfish fillets, 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 and diced ripe tomato
- 1/2 cup finely diced red onion
- 2 garlic cloves, thinly sliced
- 2 tablespoons cilantro leaves
- 1 tablespoon oregano leaves
- 1 jalapeño, seeded, deveined, and minced
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 avocado, pitted, peeled, and diced
In a large resealable 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.