Alpha Gal Friendly Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh flavor, this mango shrimp ceviche is the kind of dish that looks impressive but comes together with surprisingly little effort. Juicy mango, crisp cucumber, and tender shrimp get tossed in a zippy lime dressing spiked with fresh ginger and a hint of turmeric — the result is vibrant, refreshing, and genuinely hard to stop eating. For anyone navigating alpha-gal syndrome, seafood like shrimp is a welcome protein that fits the bill perfectly, and every single ingredient here is plant- or seafood-based with zero mammalian meat or dairy in sight. The dressing is built entirely from lime juice, olive oil, and spices, so there are no hidden animal-derived additives to second-guess. A quick boil-and-chill method keeps the shrimp perfectly tender without any guesswork, and the 15-minute rest in the fridge lets all those bold flavors meld beautifully. Fold in creamy avocado right before serving if you want a little richness, then squeeze on an extra wedge of lime and dig in.
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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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