Orange Catfish Ceviche

1.Rinse the catfish fillets under cold water and pat dry with paper towels. Cut into uniform 1/2-inch cubes to ensure even marination.

2.In a non-reactive glass or ceramic bowl, combine the orange juice, lime juice, orange zest, salt, black pepper, and honey. Stir well until the salt and honey are dissolved.

3.Add the catfish cubes to the citrus marinade, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 20-25 minutes, or until the catfish turns opaque and firm, indicating it is 'cooked' by the citrus.

4.While the catfish marinates, prepare the vegetables: thinly slice the red onion, chop the cilantro, and finely dice the jalapeño if using.

5.After the catfish has marinated, drain about half of the marinade to prevent the ceviche from becoming too watery, reserving some for flavor.

6.Add the sliced red onion, chopped cilantro, jalapeño, and olive oil to the marinated catfish. Gently toss to combine all ingredients evenly.

7.Taste and adjust seasoning with additional salt, pepper, or a splash more lime juice if desired.

8.Transfer the ceviche to a serving bowl and garnish with a few extra cilantro leaves and a light sprinkle of orange zest for visual appeal.

9.Serve immediately with tortilla chips or tostadas for a fresh, zesty appetizer or light meal.