Artificial Flavors Free Mango Shrimp Ceviche
Bright, tropical, and refreshingly light, this mango shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Every ingredient here is exactly what it says it is — fresh lime juice, real mango, grated ginger, and a pinch of turmeric — so you never have to squint at a label wondering what's hiding behind the word "flavoring." That's a bigger deal than it sounds, because so many store-bought sauces, marinades, and seasoning blends sneak in artificial flavor compounds that are nearly impossible to trace. Here, the dressing comes together with a whisk and a handful of whole, recognizable pantry staples, full stop. The shrimp are simply boiled and chilled, then tossed with juicy mango, crisp cucumber, jalapeño heat, and a generous handful of cilantro for a bowl that's genuinely vibrant without any shortcuts. A fold of creamy avocado right before serving pulls everything together and makes it feel indulgent in the best possible way. It's the kind of clean, confident cooking that proves you don't need anything artificial to make a dish taste extraordinary.
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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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