Peruvian Ceviche

Prep time:20 min
Total time:45 min

Serves 4 to 6


1 lb fresh sole, flounder or grouper, cut into 1/2-inch pieces

1/2 cup diced red onion

1/2 cup chopped cilantro leaves

1 clove garlic, minced

1 small red habanero pepper, seeded and halved

1/2 cup fresh lime juice

2 tbsp Longo’s Extra Virgin Olive Oil

1/2 tsp salt

Pinch pepper

Romaine hearts

Roasted Purple Sweet Potato

1 purple sweet potato, sliced into 1/2-inch rounds

1 tbsp Longo’s 100% Pure Canola Oil

Pinch each salt and pepper


    Roasted Purple Sweet Potato
  • Toss sweet potato with oil, salt and pepper. Place on parchment-paper-lined baking sheet and roast in preheated 400°F oven for about 15 minutes or until golden; set aside.
  • Ceviche
  • Place fish in glass bowl with onion, cilantro, garlic and habanero. Add lime juice and oil; stir until well coated. Press fish down to submerge; cover and refrigerate for at least 10 minutes, stirring twice. Remove from refrigerator and stir in salt and pepper. Remove habanero and mince, if desired. Stir in as much of it as you like for added heat before serving.
  • Place romaine leaves on a platter with sweet potato slices. Serve with ceviche for guests to help themselves.

Nutritional Information

Per serving (1/4 recipe): 210 calories
  • Protein 24g
  • Fibre 4g
  • Fat 5g
  • Sugar 6g
  • Carbs 17g
  • Sodium 450mg