Ceviche is a Latin American seafood salad made with fresh fish marinated in citrus, which cooks the fish without heat. You can also add black beans and corn to this light salad.
1 lb (450 g) catfish, cut into 1/2 in (1 cm) pieces
1 tsp (5 mL) lemon zest
1 tsp (5 mL) lime zest
1/3 cup (80 mL) lime juice
1/3 cup (80 mL) lemon juice
1/3 cup (80 mL) orange juice
2 Tbsp (30 mL) extra-virgin olive oil
1 large tomato, diced
1 small red onion, finely diced
2 cloves garlic, minced
1/3 cup (80 mL) cilantro, chopped
1 jalapeno, seeded and minced
1 tsp (5 mL) honey
1/2 tsp (2 mL) cumin powder
1 avocado, diced
Salt to taste
In a large resealable food-storage bag, combine catfish with the zests and juices. Marinate in fridge for a minimum of 4 hours, turning several times. The catfish has marinated long enough when it is opaque and has a texture similar to poached fish.
Drain catfish and discard liquid.
Put fish in large bowl; add oil, tomato, red onion, garlic, cilantro, jalapeno, honey, cumin, avocado, and salt. Mix gently and serve.
Each serving contains: 326 calories; 20 g protein; 23 g total fat (4 g sat. fat, 0 g trans fat); 13 g carbohydrates; 5 g fibre; 68 mg sodium
source: “The Joy of (not) Cooking“, alive #334, August 2010