Believe it or not, catfish make an excellent ceviche. I soak the catfish filets in cold water for a little while, dry them out with paper towels, and dice them into half-inch to inch-long cubes (bite-size). Put the cubes in an airtight quart jar, along with 2 tablespoons of chopped fresh mint leaves (plus seasonings to taste, such as garlic salt, black pepper, Tabasco Sauce) and cover with lime and/or lemon juice. Leave them in the refrigerator at least overnight and up to 24 hours, stirring or shaking the jar every once in a while. They will turn whitish-looking as they "cook" in the lime juice. Drain them well, and serve them on a platter, on lettuce leaves, with chopped white onion, tomatoes and jalapenos.