Spicy Ceviche

Spicy Ceviche at The Little Shop of Olive Oils

This is my kind of summer food—fresh, colorful, and full of flavor without feeling heavy.

Ceviche is one of those dishes that feels a little magical. The seafood gently “cooks” in fresh lime juice, turning tender and bright, while the vegetables add crunch and freshness. What really makes this version special is finishing it with Jalapeño Premium Olive Oil. Instead of overpowering heat, it brings a smooth warmth that ties everything together and lingers just enough to keep things interesting.

I love serving this when it’s hot out, when no one wants to turn on the oven and everyone’s craving something cool and vibrant. It’s perfect with tortilla chips, spooned over lettuce, or enjoyed straight from the bowl with a fork (no judgment here). Add creamy avocado, a little extra cilantro, and suddenly it feels like something you’d order seaside on vacation.

Fresh ingredients. Simple prep. Big flavor.
That’s a win in my book.

Spicy Ceviche

https://shopevoo.com

Servings

Serves 4-6

Prep Time

25 minutes

Category

Appetizers

A fresh and zesty ceviche made with white fish, shrimp, lime juice, crisp vegetables, and Jalapeño Premium Olive Oil for a smooth, flavorful heat.

Spicy Ceviche

Ingredients

  • 1 lb fresh, firm white fish (sea bass or snapper), cut into ½-inch cubes

  • ½ lb fresh shrimp, peeled, deveined, and cut into ½-inch pieces

  • 1 cup fresh lime juice (about 8–10 limes)

  • ½ red onion, finely chopped

  • 1 cup diced tomatoes

  • 1 cup diced cucumbers

  • ½ cup fresh cilantro, chopped

  • 1–2 jalapeños, seeds removed and finely chopped

  • ¼ cup Jalapeño Premium Olive Oil

  • Salt and pepper, to taste

  • Avocado and additional cilantro, for garnish

Directions

  1. In a glass or ceramic bowl, combine the fish and shrimp with the lime juice, making sure the seafood is fully submerged. Cover and refrigerate for 1–2 hours, until the seafood is opaque and cured.

  2. Drain most of the lime juice from the seafood, reserving a small amount for later if needed.

  3. In a separate bowl, combine the red onion, tomatoes, cucumbers, cilantro, and jalapeños. Drizzle with Jalapeño Premium Olive Oil and gently toss to combine.

  4. Add the cured fish and shrimp to the vegetable mixture. Season with salt and pepper, and add a splash of reserved lime juice if desired.

  5. Gently fold everything together until evenly coated with the olive oil.

  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

  7. Before serving, adjust seasoning as needed and garnish with sliced avocado and additional cilantro. Serve chilled.

0 comments

Leave a comment

Please note, comments need to be approved before they are published.