Catfish Ceviche Recipes
CATFISH CEVICHE (OR SEVICHE)
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
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
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
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
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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2015-04-28 Drain catfish and discard liquid. Put fish in large bowl; add oil, tomato, red onion, garlic, cilantro, jalapeno, honey, cumin, avocado, and salt. …
From alive.com
Estimated Reading Time 50 secs
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Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag. Put the bag into a leak-proof container and refrigerate for 4 to 8 hours, turning 2 to 3 …
From altonbrown.com
Servings 6-8Estimated Reading Time 30 secsCategory AppetizersTotal Time 5 hrs
From altonbrown.com
Servings 6-8Estimated Reading Time 30 secsCategory AppetizersTotal Time 5 hrs
- Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag. Put the bag into a leak-proof container and refrigerate for 4 to 8 hours, turning 2 to 3 times to evenly distribute the marinade.
- Drain the marinade and put the fish into a large serving 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.
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Recipe 1 in a large resealable plastic bag, combine the fish with the lemon and lime zests and juices. 2 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.
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CATFISH CEVICHE RECIPE | SAY MMM
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CATFISH CEVICHE
Strain and cool. Mix together catfish, onion, cilantro, ketchup, hot sauce, jicama, scallions, corn, ground cumin, ground ginger, and avocado. Cover for at least 2-3 hours before serving. Spoon ceviche into martini glass and garnish with lime wedge, chips, and a sprig of cilantro. Yield: 4 - 4 1/2 cups; serves 8-10 people: Related Recipe Categories
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