Includes green olives, capers, and pickled jalapeños for a Mediterranean twist.
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Place the diced raw shrimp in a glass or ceramic bowl and cover completely with the fresh lime juice.
Cover the bowl and refrigerate for about 30 to 45 minutes until the shrimp turns opaque and pink.
While the shrimp cures, prepare the tomatoes, red onion, olives, capers, and jalapeños.
Once the shrimp is ready, drain about half of the lime juice from the bowl to prevent the ceviche from being too acidic.
Add the diced tomatoes, onion, olives, capers, and jalapeños to the shrimp mixture and toss gently.
Drizzle with the extra virgin olive oil and sprinkle with the dried oregano and chopped cilantro.
Season with salt and pepper to taste, keeping in mind that olives and capers already add significant saltiness.
Let the flavors meld in the refrigerator for another 15 minutes before serving chilled with crispy tostadas or crackers.
