Catfish Ceviche

• 1 lb catfish fillet, cut into 1/2-inch pieces
• 1 teaspoon grated lemon zest
• 1/2 cup fresh lemon juice
• 1 teaspoon grated lime zest
• 1/2 cup fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 1 cup seeded diced ripe tomatoes
• 1/2 cup finely diced red onion
• 2 garlic cloves, thinly sliced
• 2 tablespoons cilantro leaves
• 1 tablespoon oregano leaves
• 1 jalapeno pepper, seeded, deveined, and minced
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 avocado, pitted, peeled, and diced

1. In a large resealable plastic bag, combine the fish with the lemon and lime zests and juices.
2. Allow to marinate in the refrigerator for a minimum of 4 hours and a maximum of 18 hours, turning every once in a while to mix.
3. Thirty minutes before serving, drain the fish and discard the liquid.
4. Put the fish in a large mixing bowl and add the olive oil, tomato, red onion, garlic, cilantro, oregano, jalapeno, salt, sugar, and avocado.
5. Mix gently; cover and chill until ready to serve.

catfish fillet, lemon zest, lemon juice, lime zest, lime juice, extravirgin olive oil, tomatoes, red onion, garlic, cilantro, oregano, pepper, salt, sugar, avocado

Taken from www.food.com/recipe/catfish-ceviche-460250 (may not work)