Catfish Ceviche with Watermelon

Catfish Ceviche with Watermelon | 0 Comments
From Catfish Chowder, Aired on Thu 4/7
Chef Jeff Henderson,
1. In a large bowl, add fish, garlic, jalapeño, lime juice, olive oil, cilantro, onions, salt and black pepper.
2. Toss fish into lime juice mixture. Cover and refrigerate for 4 hours. 
3. Remove fish from refrigerator and drain juice. Toss in watermelon and serve immediately.
  • 2 catfish filets, bite sized
  • 1 garlic clove, crushed
  • 1 jalapeño pepper, seeded and minced
  • ¾ cup fresh lime juice, about 8 to10 limes
  • ¼ cup extra virgin olive oil
  • 10 sprigs fresh cilantro, stems removed and chopped
  • ½ red onion, small diced
  • 1 pinch kosher salt
  • 1 pinch finely ground black pepper
  • 1 cup seedless sweet watermelon, small diced

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