Catfish Ceviche (Or Seviche)

A quick easy north country summer fish and veggies treat. Great way to get the taste of the season. Try different veggies for a flavor change. Don't tell anyone what and how cooked until after they've tasted. Mmmmm good!

• Ready In: 12 hrs 20 mins
• Serves: 8

Ingredients

• 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)

Directions

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.