Description
Alton Brown’s ceviche recipe blends zesty citrus and fresh seafood in a classic Latin American dish. Lime juice chemically “cooks” delicate fish, creating a refreshing appetizer perfect for summer gatherings. You’ll savor complex flavors that dance across your palate.
Ingredients
Scale
- 1 lb (454 g) US farm-raised catfish fillets, cut into ½-inch pieces
- ½ cup (120 ml) freshly squeezed grapefruit juice
- ⅓ cup (80 ml) freshly squeezed lime juice
- 2 tbsps (30 ml) extra-virgin olive oil
- 1 medium tomato, seeded and diced
- 1 small red onion, finely diced
- 1 avocado, pitted, peeled and diced
- 4 cloves garlic, thinly sliced
- 1 jalapeno, seeded and minced
- 1 tbsp (15 ml) chopped fresh cilantro leaves
- 1 tbsp (15 ml) chopped fresh oregano leaves
- 1 tsp grapefruit zest
- 1 tsp lime zest
- 1 ½ tsp kosher salt
- ½ tsp turbinado sugar
- ½ tsp toasted and ground cumin
Instructions
- Marinade Preparation: Submerge catfish in a sealable plastic bag with grapefruit and lime zest and juice, covering the fish completely to initiate the curing process.
- Chilling Phase: Refrigerate the sealed bag for 4-8 hours, periodically rotating to ensure uniform acid penetration and fish transformation, which will denature the protein and create a cooked-like texture.
- Fish Composition: Drain the citrus marinade and transfer the fish to a spacious mixing vessel, maintaining its delicate structural integrity.
- Flavor Layering: Incorporate avocado, tomatoes, and onion into the fish, creating a vibrant and textural foundation for the ceviche.
- Aromatic Enhancement: Infuse the mixture with extra virgin olive oil, garlic, jalapeno, cilantro, and dried oregano, developing a complex flavor profile that complements the citrus-cured fish.
- Seasoning Calibration: Sprinkle kosher salt, granulated sugar, and ground cumin to balance the zesty and herbaceous notes, elevating the overall taste experience.
- Final Fusion: Thoroughly blend all components, ensuring each ingredient is evenly distributed and the flavors harmonize seamlessly.
- Resting Period: Refrigerate the prepared ceviche for a minimum of 30 minutes, allowing the ingredients to meld and intensify their collective essence before serving.
Notes
- Master Marinating Technique: Citrus acids “cook” the fish by breaking down proteins, transforming raw catfish into a tender, flavorful dish without heat.
- Chill for Optimal Flavor: Refrigeration allows ingredients to harmonize, deepening taste profiles and creating a more cohesive culinary experience.
- Ingredient Precision Matters: Dice vegetables uniformly to ensure balanced texture and consistent flavor distribution in every bite.
- Temperature and Timing: Keep ingredients cold throughout preparation to maintain freshness and prevent bacterial growth, critical for raw seafood dishes.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Lunch
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 260
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 60 mg