Barley Free Mango Shrimp Ceviche
Bright, tropical, and loaded with fresh flavor, this mango shrimp ceviche is the kind of dish that tastes like it took way more effort than it actually did. Juicy mango, crisp English cucumber, and tender shrimp come together in a zesty lime dressing spiked with fresh ginger and a touch of turmeric — it's vibrant in both color and taste. A hit of jalapeño and a generous handful of cilantro round everything out, and if you fold in the optional avocado right before serving, you get this creamy contrast that takes the whole bowl to another level. Ceviche can sometimes be a minefield for people navigating grain sensitivities, since sauces and marinades at restaurants or in packaged versions often sneak in unexpected additives. Here, every single component is naturally grain-free — fresh produce, clean olive oil, real lime juice, and whole shrimp with nothing to second-guess. The shrimp are gently boiled and chilled rather than "cooked" in acid alone, so you get perfectly safe, properly cooked seafood with all the bright ceviche vibes. It's an impressive dish to bring to a gathering or to keep in the fridge for a light, refreshing meal that doesn't compromise on anything.
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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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