Catfish Ceviche (Or Seviche)

• 2 lbs catfish fillets, skinned and cut into 1/2 inch pieces
• 4 fresh lemons, juiced
• 2 fresh limes, juiced
• 2 small cucumbers, deseeded and diced
• 2 tomatoes, deseeded and diced
• 1 green bell pepper, deseeded and diced
• 1 red bell pepper, deseeded and diced
• 1 red onion, diced
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 pinch cumin
• 1 dash Tabasco sauce (optional)
• 2 jalapenos, deseeded and fine diced (optional)

1. Combine fish with juices of lemons and limes. Dice part of the lemons and limes into the bowl. Be sure to use a non-reactive bowl. Refrigerate overnight, the juices will cook the fish.
2. Add all other ingredients to bowl and let stand 2 hours.
3. Chill before serving.

catfish fillets, fresh lemons, fresh limes, cucumbers, tomatoes, green bell pepper, red bell pepper, red onion, garlic, olive oil, cumin, tabasco sauce, jalapenos

Taken from www.food.com/recipe/catfish-ceviche-or-seviche-385026 (may not work)