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Tuna & Shrimp Ceviche Marinated with Chilean Extra Virgin Olive Oil

Enjoy this tuna and shrimp ceviche with a cold glass of Chilean Chardonnay!


  • 1 pound tuna fillets
  • ¼ cup Chilean Extra Virgin Olive Oil
  • ½ sweet red pepper
  • ½ sweet green pepper
  • ½ sweet yellow pepper
  • 1 green chili pepper
  • 1 red onion
  • 1 pound shrimp
  • 1 cup fresh lemon juice
  • 2 Tablespoons coriander
  • 1 Tablespoon chopped parsley
  • Salt and pepper to taste


  • Clean the tuna fillets and cut into ½ inch squares. Place the diced fillets in a large bowl and pour the Chilean extra virgin olive oil over making sure the tuna pieces are covered evenly. Refrigerate for 1 hour, until the olive oil infuses the fish.
  • Dice the pepper. Cut the red onion into thin slices (as transparent as possible).
  • Peel and devein the shrimp. Add the shrimp to the tuna, and then add the onion and the peppers. Cover with the lemon juice and mix gently. Refrigerate for 1/2 hour.
  • Add the chopped coriander, parsley, salt and pepper.
  • Serve chilled.
  • Love seafood? Check out these dishes:
  • Tuna & Razor Clams Ceviche
  • Chilean Seabass with Carmenere Sauce
  • Oysters with Spicy Tomato Granit


The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

CONTACT US T. 56 (2) 2891 9932 F. 56 (2) 2891 9936