Shrimp Ceviche with Nectarine & Passion Fruits

• 4 shrimp cut lengthwise in half

For the celery oil:

• 100gr fresh celery
• 100gr Castello del Barone Extra Virgin Olive Oil

Put all the ingredients in a mixer and beat at high speed.

For the lime dressing:

• Zest from 1 lime
• 40gr Castello del Barone Extra Virgin Olive Oil
• Salt

Mix all the ingredients together.

For the passion fruit Aioli:

• 1 egg yolk
• 200gr Castello del Barone Extra Virgin Olive Oil
• Salt
• Pulp from 1/2 Passion Fruit

With a bimmer mix the egg yolk, passion fruit & olive oil.

For the granita:

• 1 nectarine
• 1 white onion
• 20gr Castello del Barone Extra Virgin Olive Oil

Mash all the ingredients with the help of a blender.
Garnish with basil leaves