Catfish Ceviche Recipes

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

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

PERUVIAN FISH CEVICHE

Peruvian Fish Ceviche image

Provided by Food Network

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
1 quart water, boiled and chilled
1 red onion, cut in 1/2 lengthwise and sliced thin
1 aji amarillo, rib and seeds removed, diced
1 clove garlic
Salt and pepper
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
2 teaspoons finely chopped cilantro leaves
2 ears corn, cut in 1/2
1 sweet potato, sliced 1/4-inch thick
2 tablespoons canola oil
1 head butter lettuce
Japanese seaweed, for garnish

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.

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