Catfish Ceviche Food

CATFISH CEVICHE (OR SEVICHE)

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.

CATFISH CEVICHE

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.

CEVICHE, A COLD SEAFOOD SOUP

Steps:

• Cut fish into half-inch cubes. Peel, deseed, finely dice and then mince jalapeno pepper. Finely dice sweet white onion and mince garlic clove. Pick cilantro.
• Zest and juice limes and lemon, reserving zest. Combine above ingredients with olive oil in a bowl and refrigerate for an hour. Zest, then remove grapefruit peel and cut segments from the pith. Peel and seed avocados and cut into small cubes. Combine lime, lemon and grapefruit zest and rough chop. Stir together marinated seafood mixture with grapefruit segments, avocado cubes and zests. Salt and pepper to taste. Serve with white corn tortilla chips.

CEVICHE

Steps:

• Spread the fish evenly in a large, non reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will cook the fish throughout. Add the rest of the ingredients and season with salt and pepper. Serve with tortilla chips or your favorite cracker.

PERUVIAN FISH CEVICHE

Steps:

• Have grill pre-greased and preheated to medium-high.
• Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
• Add onions to remaining chilled water and let soak.
• Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
• Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
• Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
• When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.