Hands hold a salt rimmed margarita glass that has been filled with ceviche made from catfish cubes that were marinated with citrus juices and zests. The fish was combined with a salad of seeded and minced jalapeno, diced red onion, seeded and diced tomato, sliced garlic, chopped fresh cilantro, chopped fresh oregano, and a diced avocado.

Catfish Ceviche

US farm-raised catfish fillets, cut into 1/2-inch pieces

grapefruit zest

lime zest

grapefruit juice

lime juice

tomato,

red onion, finely diced

olive oil

garlic,

jalapeno, seeded and minced

cilantro leaves

oregano leaves

salt

turbinado sugar

cumin

pitted,

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.

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

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!

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?

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/013/0138/0138584

Alton sets ceviche on its ear with the addition of the underrated catfish.

catfish ceviche

Prep Time: 30 minutes

Total: 5 hours

Servings: 7

Author : Alton Brown

Ingredients

Instructions

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