Description
Mexican coastal ceviche showcases delicate fish marinated in zesty lime juice with crisp cilantro and spicy jalapeños. Fresh ingredients dance together, creating a refreshing culinary experience you’ll savor with each vibrant bite.
Ingredients
Scale
Seafood:
- 1 pound (454 grams) US farm-raised catfish fillets, cut into ½-inch pieces
Produce and Herbs:
- 1 medium tomato, seeded and diced
- 1 small red onion, finely diced
- 4 cloves garlic, thinly sliced
- 1 jalapeno, seeded and minced
- 1 avocado, pitted, peeled and diced
- 1 teaspoon grapefruit zest
- 1 teaspoon lime zest
- 1 tablespoon (15 milliliters) chopped fresh cilantro leaves
- 1 tablespoon (15 milliliters) chopped fresh oregano leaves
Liquids, Seasonings, and Extras:
- ½ cup (120 milliliters) freshly squeezed grapefruit juice
- ⅓ cup (80 milliliters) freshly squeezed lime juice
- 2 tablespoons (30 milliliters) extra-virgin olive oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon turbinado sugar
- ½ teaspoon toasted and ground cumin
Instructions
- Prepare a spacious, sealable plastic bag and place the catfish inside, carefully adding the zesty grated rind from the grapefruit and lime, along with their freshly squeezed juices.
- Carefully pour the marinade into the bag, ensuring a tight seal. Chill in the refrigerator for 4 to 8 hours, periodically rotating the bag to guarantee even flavor distribution.
- After marinating, drain the liquid and transfer the fish to a generously sized mixing bowl, preserving its delicate texture.
- Gently fold in the creamy diced avocado, vibrant chopped tomatoes, and finely minced onion, creating a colorful base for the dish.
- Drizzle with extra virgin olive oil and incorporate minced garlic, diced jalapeno, freshly chopped cilantro, and crumbled dried oregano for layered complexity.
- Season with kosher salt, a pinch of granulated sugar, and ground cumin to enhance the marinade’s depth and balance.
- Thoroughly combine all ingredients, ensuring each component is evenly distributed throughout the mixture.
- Cover the bowl and return to the refrigerator, allowing the flavors to meld and intensify for a minimum of 30 minutes before serving.
Notes
- Marinating fish in citrus juice “cooks” the seafood through an acidic chemical process called denaturation.
- Lime juice breaks down protein structures, turning raw fish opaque and tender without heat exposure.
- Select ultra-fresh white fish like sea bass, halibut, or tilapia for optimal texture and flavor absorption.
- Avoid using oily fish varieties which can become mushy during the citrus marination process.
- Dice fish into uniform small cubes to ensure consistent and even acid penetration.
- Refrigerate ceviche immediately after preparation to maintain food safety and prevent bacterial growth.
- Serve within 24 hours for peak freshness and most vibrant taste profile.
- Drain excess marinade before final mixing to prevent overly acidic results.
- Use ceramic or glass bowls when preparing to prevent potential metal interactions with citrus juice.
- Pat fish completely dry before marinating to help citrus juice penetrate more effectively.
- Chop herbs and vegetables just before mixing to preserve maximum nutritional content and crispness.
- Experiment with additional ingredients like mango or cucumber for unique flavor variations.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Lunch
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 240 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 50 mg