Ceviche of 4 greens: lime, mint, apple, green and royal, with extra virgin olive oil - Royal early.


  • 4 limes
  • 300 g fresh shrimps
  • 2 green apples with skin
  • Fresh mint
  • Chives
  • Extra Virgin Olive Oil - Royal Temprano Castillo de Canena


  • Cool the prawns and remove the black backbone from the loin.
  • Marinate the shrimp in the juice of 3 limes for an hour and a half in the refrigerator and covered.
  • Chop the unpeeled apples, chop the fresh mint leaves and grate the peel of one of the 3 limes. Mix together with a little lime juice, tabasco, salt and the drained marinated shrimps.
  • Allow to cool. Do not use the liquid from the ceviche maceration.
  • Cut the last lime in slices with skin, to garnish.
  • Assemble the ceviche in a cocktail glass and add our Castillo de Canena Royal Temprano olive oil on top. You can add a slice of lime and 2 or 3 sprigs of chives to garnish.