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Cook the Book: Catfish Ceviche

Book CoverTraditional 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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