Imen Dridi Alton Brown’s Ceviche is a zesty treat consisting of farm-raised catfish marinated in citrus juices with colorful ingredients like avocado, tomato, and jalapeno, and takes 5 hours to prepare.
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🧡 Why You’ll Love This Ceviche Recipe:
- Vibrant Flavors: Bold flavors from the citrus marinade and aromatic herbs.
- Easy Preparation: Simple steps make it accessible to all skill levels.
- Versatility: Adaptable recipe, allowing for personal preferences in ingredients and spice level.
❓ What Is Alton Brown’s Ceviche Recipe?
Alton Brown’s Ceviche recipe features marinated catfish with grapefruit and lime zest and juice, combined with tomatoes, onions, avocado, and spices for a vibrant and tangy dish.
🍤 Alton Brown Ceviche Ingredients
- 1 pound US farm-raised catfish fillets, cut into 1/2-inch pieces
- 1 teaspoon grapefruit zest
- 1 teaspoon lime zest
- 1/2 cup freshly squeezed grapefruit juice
- 1/3 cup freshly squeezed lime juice
- 1 medium tomato, seeded and diced
- 1 small red onion, finely diced
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 jalapeno, seeded and minced
- 1 tablespoon chopped fresh cilantro leaves
- 1 tablespoon chopped fresh oregano leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon turbinado sugar
- 1/2 teaspoon toasted and ground cumin
- 1 avocado, pitted, peeled and diced
🥙 How To Make Alton Brown Ceviche
- Transfer the catfish to a large resealable bag together with the zest of the grapefruit and lime, as well as the juice of the grapefruit and lime.
- Pour the marinade into the bag and seal it. Refrigerate for 4 to 8 hours, rotating the bag twice or thrice to distribute it evenly.
- Transfer the fish to a large serving bowl after draining the marinade.
- Gently mix in the avocado, chopped tomato and onion, olive oil, garlic, jalapeno, cilantro, oregano, salt, sugar, cumin, and avocado.
- Refrigerate covered for at least 30 minutes before serving.
💭 Recipe Tips
- Use fresh, high-quality ingredients for the best flavor.
- Ensure the fish is fully submerged in the marinade for even flavor distribution.
- Adjust the level of spiciness by varying the amount of jalapeno used.
- Allow the ceviche to chill before serving to enhance the flavors.
🥗 What Goes Well With Alton Brown Ceviche?
Ceviche combines well with sushi rice, tostadas, plantain chips, guacamole, tortilla chips, toasted bread, or green salad.
🎚 How To Store Leftovers Alton Brown Ceviche?
- In The Fridge: Keep leftover ceviche in a sealed container in the refrigerator for up to 2 days.
- In The Freezer: Ceviche is not recommended for freezing due to the texture changes in the fish and vegetables when thawed.
🚫 Can I Heat Leftovers Alton Brown Ceviche?
No, heating leftover ceviche can cause the fish to become overcooked and change its texture, so it’s best eaten fresh and cold.
FAQs
What’s the best fish for ceviche?
The best fish for ceviche are Tilapia, sea bass, snapper, halibut, or shrimp offer a firm texture and mild flavor that is ideal for raw marination.
Can I let ceviche marinate overnight?
Yes, you can marinate ceviche overnight in the refrigerator, ensuring the fish is fully submerged in the citrus juices.
How do you make ceviche less tart?
To reduce tartness in ceviche, use less citrus juice or balance with rice vinegar, adjusting to taste for desired acidity.
How do I know when ceviche is done?
Ceviche is done when the fish turns opaque and firm on the outside while maintaining a tender texture in the center.
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Alton Brown Ceviche Nutrition Facts
Amount Per Serving
- Calories 155
- Total Fat 1.9g
- Saturated Fat 0.4g
- Cholesterol 45mg
- Sodium 395mg
- Potassium 715mg
- Total Carbohydrate 9g
- Dietary Fiber 1.3g
- Sugar 3.4g
- Protein 26g
Alton Brown Ceviche
Description
Alton Brown’s Ceviche is a zesty treat consisting of farm-raised catfish marinated in citrus juices with colorful ingredients like avocado, tomato, and jalapeno, and takes 5 hours to prepare.
Ingredients
Instructions
- Transfer the catfish to a large resealable bag together with the zest of the grapefruit and lime, as well as the juice of the grapefruit and lime.
- Pour the marinade into the bag and seal it. Refrigerate for 4 to 8 hours, rotating the bag twice or thrice to distribute it evenly.
- Transfer the fish to a large serving bowl after draining the marinade. Gently mix in the avocado, chopped tomato and onion, olive oil, garlic, jalapeno, cilantro, oregano, salt, sugar, cumin, and avocado.
- Refrigerate covered for at least 30 minutes before serving.
Notes
- Use fresh, high-quality ingredients for the best flavor.
Ensure the fish is fully submerged in the marinade for even flavor distribution.
Adjust the level of spiciness by varying the amount of jalapeno used.
Allow the ceviche to chill before serving to enhance the flavors.
