Meyer Lemon-Tequila Catfish Ceviche

This new twist on the classic Peruvian marinated fish recipe, showcases the fresh and mild flavor of our catfish fillets. Meyer lemons are seasonal, so substitute ½ cup each fresh squeezed orange juice and lemon juice, if not available. Reposado tequila has been aged in oak barrels and lends a pleasant smokiness to this dish.


  • 1 ½ pounds Harvest Select catfish fillets, cut into (1-inch) pieces
  • 1 cup fresh Meyer lemon juice (or ½ cup each fresh squeezed orange juice and lemon juice)
  • 1 teaspoon lime zest
  • 1/2 cup fresh lime juice
  • 1/3 cup Reposado tequila
  • 1 to 2 jalapeños, seeded and finely chopped
  • 1/2 cup thinly sliced red onion
  • 2 1/2 teaspoons Kosher salt
  • 3 tablespoons chopped fresh cilantro Tortilla chips

Garnish: Meyer lemon or lime wedges, cilantro sprigs, jalapeño slices


Combine first 9 ingredients (fish through cilantro).  Cover and chill 3 to 4 hours or until fish is opaque and firm.  Serve with chips; garnish, if desired. Makes 4 servings.

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