March 12, 2022

Shrimp & Citrus Ceviche ft. L’oro Dell’Ulivo

This Shrimp and Citrus Ceviche features L’oro Dell’Ulivo by Olivia Umma.

This Shrimp & Citrus Ceviche features L’oro Dell’Ulivo of Olivia Umma.

The extra Virgin Olive OiL L’ORO DELL’ULIVO is from Puglia, Italy. It is cold extracted, fruity and within the unfiltered category. This oil is like gold dripping from the olives of Salento, Puglia, and has a determined aftertaste with bitter and fruity notes.

It is a multi-varietal product resulting from the selection of cold-pressed green olives from Greater Salento (Nardo’, Lecce). As a bonus, it integrates family production with low environmental impact, according to a 2020 oil campaign.

That said, you’ll have to taste the difference for yourself! Perhaps with this ceviche recipe? *wink wink*

Shrimp & Citrus Ceviche ft. L’oro Dell’Ulivo of Olivia Umma



  • 1 lb. Raw shrimp, rinsed peeled and deveined, pat dry and cut into 1/2″ pieces
  • 1/2 cup Lime juice
  • 1 tsp sea salt (more or less to preference)
  • 1 large grapefruit (or orange)
  • 1/2 cup avocado, finely diced
  • 2 tbs cilantro (optional)
  • 1/2 cup shallots, finely diced
  • 1-2 jalapeños, thinly sliced
  • 2 Tbs Extra virgin olive oil (L’oro Dell’Ulivo by Olivia Umma)


  1. In a large mixing bowl, combine the shrimp, salt and lime juice. Cover and chill in the fridge for 2 hours or until the shrimp cures and turns opaque. Mix halfway through to make sure all pieces can submerge into the lime juice.
  2. In the meantime, prepare remaining ingredients. Cut the grapefruit into supremes and juice the remainder.
  3. When ready, add the grapefruit juice and remaining ingredients, then stir to combine. Transfer to a serving dish and finish with extra olive oil. Enjoy!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.