Low Sodium Mango Shrimp Ceviche

Total time40 min

Prep time20 min

Cook time5 min

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Ingredients

4 servings

For the shrimp

1 lb large shrimp (21–25 count), peeled and deveined
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½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the ceviche

1 large ripe mango, peeled and cut into ½-inch dice
1 medium english cucumber, cut into ¼-inch dice
⅓ cup red onion, finely diced
1 jalapeño, seeded and finely minced
½ cup fresh cilantro leaves, roughly chopped

For the dressing

½ cup fresh lime juice (from about 4 limes)
2 tbsp extra virgin olive oil
1 tsp fresh ginger, finely grated
¼ tsp ground turmeric
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 medium avocado, cut into ½-inch dice (optional)
lime wedges, for serving (optional)

Instructions

1
Fill a medium saucepan with water, add 1/2 tsp salt, and bring to a boil over high heat. Add the shrimp and cook for 2–3 minutes, until they are pink, opaque, and curl into a loose C-shape — do not let them curl tightly into an O, which signals overcooking. The shrimp should reach an internal temperature of 145°F (63°C).
2
Drain the shrimp in a colander and transfer to a large bowl. Fill the bowl with cold water and a handful of ice to stop the cooking, then drain again after 2 minutes. Pat the shrimp dry and cut each one into 2–3 bite-sized pieces.

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