Catfish Ceviche - cooking recipe

Ingredients

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

Preparation

In a large resealable plastic bag, combine the fish with the lemon and lime zests and juices.
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.
Thirty minutes before serving, drain the fish and discard the liquid.
Put the fish in a large mixing bowl and add the olive oil, tomato, red onion, garlic, cilantro, oregano, jalapeno, salt, sugar, and avocado.
Mix gently; cover and chill until ready to serve.