Looking for a fresh, Mediterranean twist on a classic dish? This Greek-style shrimp ceviche combines the zesty citrus flavors of traditional ceviche with the herbal notes of oregano and the peppery freshness of arugula. Finished with the rich taste of PELOPS extra virgin olive oil, it’s a refreshing and elegant recipe that works beautifully as a meze, appetizer, or light summer meal.
Food safety note: lime juice makes raw shrimp look cooked, but it does not reliably make raw seafood safe to eat. For a safer ceviche, use very fresh shrimp from a source you trust and keep it cold, or cook the shrimp through first and then marinate it. Pregnant people, young children, older adults and anyone with a weakened immune system should avoid raw seafood. Read more in our guide: Is Shrimp Ceviche Safe to Eat?
What Is Shrimp Ceviche Made Of?
Shrimp ceviche is a dish where shrimp are marinated in lime or lemon juice until they turn opaque and tender. The acidity of the citrus changes the texture and color of the shrimp, so they look cooked, but this is not the same as cooking them through with heat. Then they are mixed with vegetables, herbs, and olive oil for balance and flavor.
Ingredients (Serves 4)
- 500 g raw shrimp (peeled and deveined)
- Juice of 4 limes + 1 lemon
- 1 small red onion, finely chopped
- 2 ripe tomatoes, diced
- 1 cucumber, diced
- A handful of fresh arugula (rukola) leaves
- 1 tsp dried oregano (or 1 tbsp fresh oregano, finely chopped)
- 2 tbsp PELOPS extra virgin olive oil
- Sea salt and freshly ground pepper, to taste
- Lemon wedges, for serving
Which Shrimp for Ceviche?
Always choose fresh, good-quality shrimp for ceviche. Medium to large shrimp are ideal since they stay firm after marinating. Frozen shrimp also works, but make sure they’re thawed fully and drained well.
How to Prepare Shrimp Ceviche
- Prepare the shrimp: Chop into bite-sized pieces and place in a glass bowl. For a safer version (see our food safety note above), cook the shrimp first: boil or steam until opaque and cooked through, then let them cool before marinating.
- Marinate in citrus: Cover with lime and lemon juice. Refrigerate for about 20 to 30 minutes, stirring once, until the shrimp turn opaque and firm. This time describes texture and flavor, not safety.
- When is shrimp ceviche ready? For texture and flavor, it is ready when the shrimp turn pink and opaque and feel firm. This describes how it looks and feels, and it is not a food safety test. Citrus juice makes shrimp look cooked, but this is not the same as cooking them through, so color and firmness do not make raw shrimp safe. See the food safety note above, and for a safer ceviche, cook the shrimp first.
- Add vegetables: Drain some of the citrus juice, then mix in onion, tomato, cucumber, and oregano.
- Finish with olive oil and arugula: Drizzle with PELOPS extra virgin olive oil, season with salt and pepper, then gently fold in fresh arugula leaves.
Serve: Garnish with lemon wedges and an extra drizzle of olive oil. Enjoy with warm pita bread or on its own as a light, refreshing dish.
Koroneiki from Ilia, lab tested at 421 mg/kg polyphenols, cold pressed and bottled in dark glass.
SHOP THE MENTORS
Tips for the Perfect Greek Shrimp Ceviche
- Use freshly squeezed citrus juice only, because bottled juice won’t give the same brightness.
- Don’t let the shrimp sit too long in the citrus, as they turn tough. About 20 to 30 minutes gives a good texture and flavor, but marinating time does not make raw shrimp safe, so for a safer ceviche cook the shrimp first.
- PELOPS extra virgin olive oil is the key ingredient that ties everything together with a smooth, authentic Greek flavor.
- Add arugula right before serving to keep it crisp and fresh.
- Keep the ceviche refrigerated until you serve it, and serve it soon after preparing it.
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