Catfish Ceviche


  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1 pound U.S. Farm-Raised Catfish fillets, 3-5 ounces, cut into medium diced chunks
  • 1 small white onion, medium dice, rinsed
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup ketchup
  • 3 tablespoons hot sauce
  • 1 cup jicama, diced (or cucumber if it isn’t available)
  • 1/3 cup scallions, chopped
  • 1 ripe avocado, peeled, pitted and cut into medium dice
  • 3 ears corn
  • 2 teaspoons cumin
  • 1 tablespoon ground ginger
  • Tri-color tortilla chips for garnish     
  • Cilantro sprigs for garnish     
  • Lime or lemon wedge for garnish     
Bring 1 quart of water, lemon juice, and lime juice to a boil and reduce to a simmer. Add catfish and poach for 3-4 minutes, careful not to overcook.
Strain and place on a sheet tray to cool.

Cut kernels off corn and cook them in water for 7 minutes. 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

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