Catfish Ceviche

Screen Doors and Sweet TeaFrom Chef Martha Foose’s
Screen Doors and Sweet Tea
Clarkson Potter/Publishers

Serves 6

1 lb U.S. Farm-Raised Catfish fillets, cut in to 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 jalapeno, seeded, deveined, and minced
1 teaspoon salt
1/2 teaspoon sugar
1 avocado, pitted, peeled, and diced

1. In a large reseal able 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.

2. 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.

Notes:
Catfish works well with this preparation because of its mild flavor and texture.

Allowing the catfish to marinate in the acidic citrus juices turns the fish opaque and produces a texture similar to poached fish.

One-half cup of chopped green olives may be added for a briny kick.

Serve this dish with some spicy popcorn, corn tortilla chips, or on a bed of greens.

To learn more about Martha and her schedule of upcoming events, visit marthafoose.com.