Σεβιτσε γαρίδα με Νεκταρίνια & Passion Fruits [ Πιάτο του Γιώργου Μιχαλόπουλου ]

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