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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- Yield:6 servings
- 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.