Leo’s ceviche recipe

Leo’s Ceviche

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Leo's ceviche recipe is a refreshing and tangy dish that perfectly captures the vibrant flavors of Latin American cuisine. This recipe combines fresh seafood, such as shrimp or fish, with zesty lime juice, diced onions, tomatoes, and cilantro. The ceviche is marinated in the citrusy mixture, allowing the flavors to meld together beautifully. Serve this delicious ceviche as an appetizer or main course for a taste of the tropics.

Keywords: ceviche, seafood, lime juice, Latin American cuisine, refreshing.

Leo's ceviche recipe details

Leo’s ceviche recipe, recipe Rating: 4.6
Number of votes:105 This is the most wonderful ceviche ever. It is thick enough to be eaten as a meal. It was made by Leo Longoria from south Texas and is perfect in every way. Any fish will do but we recommend Red Fish first.
Ready in: 9 hours

Ingredients

Serves: 8

• 5 pounds diced fish (1/4 inch squares)
• 2 cups fresh lemon juice
• 1/2 cup Worcestershire sauce
• 1 bundle cilantro (coriander)
• 3 large tomatoes
• 3 Serrano peppers
• 1 bundle green onions
• 1 (16 ounce) bottle ketchup
• 2 (12 ounce) cans V8(R) juice
• 1 teaspoon salt

Preparation method

Prep: 9 hours

Place raw diced fish, lemon juice and worcestershire sauce in large bowl (the lemon juice will cook the fish).

Leave in refrigerator overnight.

In a separate large bowl, place chopped cilantro, tomatoes, chopped serrano peppers, and chopped green onions.

Mix ketchup and V8 juice into chopped ingredients.

Take fish from refrigerator and drain juice.

Put fish into large bowl with all other ingredients; refrigerate for approximately 30 minutes.

Serve with saltine crackers or tortilla chips.