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!"
- Ready In:
- 12hrs 20mins
- Ingredients:
- 13
- Serves:
-
8
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)
directions
- 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.
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RECIPE SUBMITTED BY
MadCity Dale
Madison, Wisconsin
Having spent the last 40 years selling recreational equipment in Southern Wisconsin, I have closed my business and finally have time to cook. I never sold anything that anyone ever "had to have". SO NOW I'M LEARNING HOW TO PREPARE THINGS, FOLKS HAVE-TO-HAVE! Been great fun and love to expermint. My wife says I cook weirdsville. But, someone likes my cooking, and that's what is important to me!
