Low Sugar Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh ingredients, this ceviche is the kind of dish that tastes like it took way more effort than it actually did. Ripe mango brings natural sweetness that makes every bite feel indulgent, while jalapeño, fresh ginger, and a generous pour of lime juice keep things lively and bold. The dressing is built entirely from whole, real ingredients — olive oil, citrus, and spices — so there's no hidden sweetener sneaking in anywhere. That matters more than you'd think, because plenty of store-bought ceviches and marinades rely on added sugar to balance acidity, and this one proves you simply don't need it. Poaching the shrimp and chilling them in ice water locks in a tender, snappy texture that holds up beautifully once everything is tossed together. Folding in avocado just before serving adds a creamy richness that rounds out the heat without dulling any of the fresh, vibrant flavors. It's the kind of bowl you'll want to make on repeat all summer long.
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- ½ tsp salt
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
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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