| Level: | Easy |
| Total: | 5 hr |
| Prep: | 30 min |
| Inactive: | 4 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound US farm-raised catfish fillets, cut into 1/2-inch pieces
- 1 teaspoon grapefruit zest
- 1 teaspoon lime zest
- 1/2 cup freshly squeezed grapefruit juice
- 1/3 cup freshly squeezed lime juice
- 1 medium tomato, seeded and diced
- 1 small red onion, finely diced
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 jalapeno, seeded and minced
- 1 tablespoon chopped fresh cilantro leaves
- 1 tablespoon chopped fresh oregano leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon turbinado sugar
- 1/2 teaspoon toasted and ground cumin
- 1 avocado, pitted, peeled and diced
Instructions
- 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, during this time, 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 211 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 13 g |
| Cholesterol | 42 mg |
| Sodium | 433 mg |
Reviews
Alton, first the ceviche is originally from Peru not Ecuador. Is not a salad so it does not contain tomatoes, avocado, grapefruit or oil. Get in touch with a real Peruvia Chef to get the right recipe!
Delicious and it works great for a hangover…
I had to use tilapia and mahi mahi fillets due to availability, but I enjoyed this recipe. Great flavor!
I wanted to try this because I’m southern and always fry my catfish. I will say that catfish was not the fish to use. The texture was way off. Next I used shrimp and the result was perfect. Being from Texas shrimp is easy to come by as is catfish.
Delicious, simple…, made me want to go fishing! Didn’t have catfish, so I used fresh barracuda and sand bass. Oh, it was so good. I am definitely keeping all my barracudas from now on.
I love ceviche and have always been a bit afraid to make it. This recipe was a hit in my house….I used a mix of catfish, tuna and salmon the first time, and will change it up each time depending on what’s fresh at the market.
The first time I made this I followed directions to the letter (as I almost always do) The second time I made some alterations:
Added 2 finely minced jalapenos instead of 1
Instead of fresh tomato (I ran out) added about 2 large tablesponsful of crushed tomato
I used ruby grapefruit instead of regular and deleted some sugar as the grapefruit is sweet enough
Minced the garlic, not sliced
Added some diced seedless cucumber
Added 2 finely minced jalapenos instead of 1
Instead of fresh tomato (I ran out) added about 2 large tablesponsful of crushed tomato
I used ruby grapefruit instead of regular and deleted some sugar as the grapefruit is sweet enough
Minced the garlic, not sliced
Added some diced seedless cucumber
I love the idea of this ceviche (and definitely like ceviches in general) – but I thought the texture of the catfish was a little off – just a bit too chewy. I attribute this not to the recipe but to the fish – my husband went shopping and is not the most observant. And we live in Colorado so my guess is the catfish was previously frozen.
Otherwise, I thought it was good! Although next time I make it, I would cut down on the onion (not a huge raw onion fan), and increase the lime:grapefruit ratio (also not a huge grapefruit fan), to me the taste was overpowering. But my husband loved it!
Otherwise, I thought it was good! Although next time I make it, I would cut down on the onion (not a huge raw onion fan), and increase the lime:grapefruit ratio (also not a huge grapefruit fan), to me the taste was overpowering. But my husband loved it!
This was really spectacular… delicious, flavorful, not fishy at all. I added black beans and corn kernels that I had sitting aside from burritos I was making and I think it made a great addition. But, regardless, this was really delicious and simple to make.
I made this last night and it was a hit. I didn’t add the onion since my wife is very averse to onions with the possible exceptions of scallions and shallots, but I did everything else and it was probably the best ceviche I’ve ever had. This one was flavorful and light yet creamy due to the avocado, and the jalapeno added a nice little kick of heat without being overpowering. The only change I’ll make the next time I make it would be to mince the garlic since the slices were a little strong, though they added a nice crunch. My only question is what to do with the leftovers, can I freeze them and thaw them out later like a normal meal even though this isn’t really cooked?