Catfish Ceviche Or Seviche Food

CATFISH CEVICHE

Catfish Ceviche image

Make and share this Catfish Ceviche recipe from Food.com.

Provided by ratherbeswimmin

Categories Catfish

Time 5h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb catfish fillet, 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 diced ripe tomatoes
1/2 cup finely diced red onion
2 garlic cloves, thinly sliced
2 tablespoons cilantro leaves
1 tablespoon oregano leaves
1 jalapeno pepper, seeded, deveined, and minced
1 teaspoon salt
1/2 teaspoon sugar
1 avocado, pitted, peeled, and diced

Steps:

In a large resealable plastic bag, combine the fish with the lemon and lime zests and juices.
Allow to marinate in the refrigerator for a minimum of 4 hours and a maximum of 18 hours, turning every once in 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.

Nutrition Facts : Calories 207.7, Fat 14.1, SaturatedFat 2.4, Cholesterol 41.5, Sodium 467.1, Carbohydrate 9.4, Fiber 3.2, Sugar 2.9, Protein 12.8

CATFISH CEVICHE (OR SEVICHE)

Catfish Ceviche (Or Seviche) image

A quick easy north country summer fish and veggies treat. Great way to get the taste of the season. Try different veggies for a flavor change. Don't tell anyone what and how cooked until after they've tasted. Mmmmm good!

Provided by MadCity Dale

Categories South American

Time 12h20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs catfish fillets, skinned and cut into 1/2 inch pieces
4 fresh lemons, juiced
2 fresh limes, juiced
2 small cucumbers, deseeded and diced
2 tomatoes, deseeded and diced
1 green bell pepper, deseeded and diced
1 red bell pepper, deseeded and diced
1 red onion, diced
3 garlic cloves, minced
1/4 cup olive oil
1 pinch cumin
1 dash Tabasco sauce (optional)
2 jalapenos, deseeded and fine diced (optional)

Steps:

Combine fish with juices of lemons and limes. Dice part of the lemons and limes into the bowl. Be sure to use a non-reactive bowl. Refrigerate overnight, the juices will cook the fish.
Add all other ingredients to bowl and let stand 2 hours.
Chill before serving.

Nutrition Facts : Calories 259.8, Fat 15.8, SaturatedFat 3, Cholesterol 53.2, Sodium 66.6, Carbohydrate 14.9, Fiber 4.5, Sugar 3.9, Protein 19.6

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