A recipe from Executive Chef Chris Taggart, Uintah Basin Technical College
In May 2025, Executive Chef Chris Taggart from Uintah Basin Technical College's culinary program graciously hosted a wild game and fish cooking demonstration at a DWR event. He shared his recipe for ceviche, an easy-to-prepare snack or appetizer that uses the acid from citrus — in this case, lime — to "cook" the fish without heat.
Thanks to Chef Taggart for sharing the recipe!
Recipe
Quantity: Makes approximately 4-6 servings
Ingredients
Catfish presoak
- 1 pound boneless, skinless catfish fillets (mudline removed)
- 1 ½ cups buttermilk
Ceviche marinade
- 1 tablespoon cilantro
- 2 tablespoons red onion (diced)
- 1-2 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 2 cups lime juice
- 3 tablespoons whole milk
- 2 tablespoons fresh or frozen rocoto pepper (diced)
- 1 tablespoon fresh or frozen aji chili pepper (diced)
Garnishes and plating
- Boiled yam (sliced)
- Butter lettuce leaves
- Choclo desgranado (Peruvian corn kernels)
- Maiz carhuay (Peruvian toasted corn snacks)
- Red onion slices (soaked in salt water for crispness)
Directions
Step 1
In a large non-reactive bowl, pour buttermilk over the catfish fillets and stir to make sure all fish surfaces are covered. Cover the bowl with plastic wrap and refrigerate at least 1 hour (or even better, overnight).
Step 2
Discard buttermilk, and pat fillets dry with paper towels or a lint-free tea towel just before assembling the ceviche. Using a very sharp knife, cut the fish fillets into even ½-inch cubes.
Step 3
To a blender or food processor add cilantro, red onion, garlic, fresh ginger, lime juice, milk, hot sauce and aji pepper. Blend until smooth.
Step 4
Pour the lime marinade over the diced catfish and stir well to make sure all surfaces of the fish come in contact with the marinade. Cover with plastic wrap and refrigerate for two hours.
Serve
Serve ceviche on a bed of butter lettuce garnished with yams, Peruvian corn and thinly sliced red onion.
