Shrimp and octopus ceviche with ginger, lemon and EVOO

  • Pescados
  • 15m.
  • Medium

Ingredients (4 pax )

  • 4oz. Shrimp (21 - 25), peeled, cooked, cuti n 5 pieces each
  • 1 ea. Bay leaf
  • 2 ea. Peppercorns
  • 4 oz. Braised Octopus (large), cut ¼ “ slices
  • ½ Tbsp. Red onion,  small diced
  • Tomato, small dice 1 ½ Tbsp.
  • Cilantro 1 tsp.
  • Scallop u10 1 ea.
  • Lime wedge 1 ea.
  • Cilantro sprig 1 ea.
  • Avocado, slice 2 ea.
  • Extra Virgin Olive Oil from Spain as needed

Sauce (Makes 1qt.)

  • 6 oz. Ketchup
  • 6 ea. Lemons, juiced
  • 2 cups Extra Virgin Olive Oil from Spain
  • ½ Tbsp. Yucatan Habanero Sauce
  • 2 tsp. Salt
  • 2 pinch Black pepper
  • Whole grain bread, sliced, toasted as needed
  • Ginger-Lemon Vinaigrette 

Shrimp and octopus ceviche with ginger, lemon and EVOO recipe


  1. Cook the shrimp in a pot with water, add bay leaf, whole peppercorns and salt when boiling cook for 1 ½ to 2 minutes depends of the thickness. Drop on an ice bath to cool off completely, cut in 4-5 pieces.
  2. Combine the tomato, red onion and cilantro in a small bowl.
  3. In a bowl, mix octopus and shrimp, add the tomato & onion mixture, then 2 tablespoon of the sauce, mix well, season if needed and place in the freezer.
  4. Set a non stick pan on medium to high heat, drizzle the scallop with a little bit of Extra Virgin Olive Oil from Spain and salt wait until the pan is very hot and sear the scallop.
  5. Remove the ceviche from the freezer place on a deep dish, top with the scallop, a wedge of lime, slices of avocado and a sprig of cilantro, drizzle with the ginger lemon vinaigrette.
  6. Serve with toasted whole grain bread.

 92/5000 Shrimp and octopus ceviche in transparent glass vase on green tablecloth.

Source: Daniel Olivella, as presented at the 2019 Healthy Kitchens, Healthy Lives® conference. Published with permission of the author. All rights reserved.

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