Almond Free Mango Shrimp Ceviche
Bright, tropical, and packed with bold flavor, this mango shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Sweet ripe mango, crisp English cucumber, and a hit of jalapeño heat come together with a zesty lime dressing that's spiked with fresh ginger and a touch of turmeric — it's refreshing and complex all at once. The shrimp are gently boiled and chilled before being tossed in, so you get perfectly tender, juicy bites without any guesswork. Everything in this recipe is naturally free from tree nuts, which means no label-scanning or swapping out ingredients — just clean, vibrant cooking from start to finish. The optional avocado folded in at the end adds a creamy richness that ties the whole bowl together beautifully. This one is equally at home as a light lunch, a party appetizer with tortilla chips, or a showstopping starter that disappears fast.
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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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