Catfish Ceviche is a gluten free, dairy free, and pescatarian recipe with 8 servings. One portion of this dish contains around 10g of protein, 11g of fat, and a total of 162 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up oregano leaves, us farm-raised catfish fillets, lime zest, and a few other things to make it today. It is an affordable recipe for fans of South American food. From preparation to the plate, this recipe takes approximately 5 hours.
Watch how to make this recipe.
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.
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.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Catfish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Loveblock Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 24 dollars.
Loveblock Pinot GrisLoveblock Pinot Gris is a pale golden with hints of green. The 2013 vintage is a dry style with floral aromas and a hint of ripe pineapple. The palate reveals poached pear and blood orange, and finishes with a touch of citrus, good texture and rich mouth feel.