Catfish Ceviche

Name: Catfish Ceviche
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: South American, Latin American
Ingredients: 1 avocado, pitted, peeled and diced; 454 grams US farm-raised catfish fillets, cut into 1/2-inch pieces; 1 Tbsp chopped fresh cilantro leaves; 4 cloves garlic, thinly sliced; 118 milliliters freshly squeezed grapefruit juice; 1 teaspoon grapefruit zest; 1 teaspoons toasted and ground cumin; 1 jalapeno, seeded and minced; 2 teaspoons kosher salt; 79 milliliters freshly squeezed lime juice; 1 teaspoon lime zest; 2 Tbsps extra-virgin olive oil; 1 Tbsp chopped fresh oregano leaves; 1 small red onion, finely diced; 1 medium tomato, seeded and diced; 1 teaspoons turbinado sugar

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.

Instructions

Watch how to make this recipe.

Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag.

Ingredients you will need

Grapefruit Juice

Grapefruit Zest

Lime Juice

Lime Zest

Catfish

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.

Ingredients you will need

Marinade

Drain the marinade and put the fish into a large serving bowl.

Ingredients you will need

Marinade

Fish

Equipment you will use

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.

Ingredients you will need

Olive Oil

Cilantro

Jalapeno Pepper

Avocado

Oregano

Garlic

Tomato

Cumin

Onion

Sugar

Salt

Equipment

Bowl

Ingredients

Servings:

avocado, pitted, peeled and diced 454grams

US farm-raised catfish fillets, cut into 1/2-inch pieces 1Tbsp

chopped fresh cilantro leaves 4cloves

garlic, thinly sliced 118milliliters

freshly squeezed grapefruit juice 1teaspoon

grapefruit zest 1teaspoons

toasted and ground cumin 1

jalapeno, seeded and minced 2teaspoons

kosher salt 79milliliters

freshly squeezed lime juice 1teaspoon

lime zest 2Tbsps

extra-virgin olive oil 1Tbsp

chopped fresh oregano leaves 1small

red onion, finely diced 1medium

tomato, seeded and diced 1teaspoons

turbinado sugar

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 Gris

Loveblock 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.