Anti Inflammatory Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh ingredients, this shrimp ceviche is the kind of dish that looks impressive but comes together with minimal effort — and it serves four beautifully. The dressing is where the real magic happens: fresh lime juice, extra virgin olive oil, grated ginger, and ground turmeric combine into something vibrant and deeply flavorful, with each ingredient pulling its weight on the wellness front. Ginger and turmeric are two of the most well-researched ingredients for supporting a low-inflammation lifestyle, and here they feel completely at home rather than tacked on. Juicy mango, crisp English cucumber, and a hit of jalapeño give every bite a satisfying mix of sweet, cool, and spicy. The shrimp are briefly boiled and then chilled, so the texture stays tender and the whole bowl stays refreshing — perfect for a warm evening or a light lunch. Optional avocado folded in at the end adds creaminess and healthy fats that round out the dish without weighing it down. Everything here is whole, recognizable, and genuinely good for you, which is exactly what you want when eating with intention.
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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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