Greek-Style Shrimp Ceviche with PELOPS Extra Virgin Olive Oil
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.
What Is Shrimp Ceviche Made Of?
Shrimp ceviche is a dish where raw shrimp are marinated in lime or lemon juice until they turn opaque and tender. Instead of heat, it’s the acidity of citrus that “cooks” the shrimp. Then it’s 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.
Instructions
- Prepare the shrimp: Chop into bite-sized pieces and place in a glass bowl.
- Marinate in citrus: Cover with lime and lemon juice. Refrigerate for 20–30 minutes, stirring once.
- When is shrimp ceviche done? You’ll know it’s ready when the shrimp turn pink and opaque, no longer translucent.
- 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.
Tips for the Perfect Greek Shrimp Ceviche
- Use freshly squeezed citrus juice only — bottled juice won’t give the same brightness.
- Don’t let the shrimp sit too long in the citrus; 20–30 minutes is enough.
- 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.
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